Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies
- 3 eggs, separated, whites reserved for Cinnamon Wafer Cookies
- 1 cup sugar
- 1 cup heavy cream
- 1 cup milk
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 4 cups vanilla ice cream
- Whipped cream, for garnish
- Cinnamon Wafer Cookies, for garnish, recipe follows
- Cinnamon Wafer Cookies:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- 3 egg whites, beaten
- 1/2 stick melted butter
- 1/2 teaspoon vanilla extract
Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.
Recipe courtesy of Aaron McCargo Jr.