Name: Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 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; 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

Directions

Watch how to make this recipe.

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.

Cinnamon Wafer Cookies:

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies

Cinnamon Wafer Cookies:

Cinnamon Wafer Cookies:

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