Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 705
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 91
- Dietary Fiber
- 4
- Sugar
- 75
- Protein
- 9
- Cholesterol
- 117
- Sodium
- 334
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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
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
Directions
- 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.