Because it’s almost Thanksgiving…and sometimes you need a drink, we’re making Pumpkin Bourbon Milkshakes
If I had to describe these Pumpkin Bourbon Milkshakes, I’d say they taste like boozy pumpkin pie. And that’s meant in the best possible way.
I lifted the recipe from one of our favorite food bloggers, Tracy Benjamin of Shutterbean. And then a few tweaks were made. (Spoiler alert: I doubled the bourbon)
(Before we get started, let’s take a moment to appreciate the heroes of this recipe)
Ok, now we can move on. Begin by gathering your fixin’s. Because when bourbon is featured so prominently, you’re allowed to get a little Southern.
Here’s what you’ll need:
28oz vanilla ice cream
1 cup canned pumpkin
1/2 cup milk (I used unsweetened vanilla almond milk, for a little extra vanilla flavor)
1/2 cup bourbon
1/4 cup packed light brown sugar
1 tsp. pumpkin pie spice
extra cinnamon for sprinkling
sweetened whipped cream (optional)
It might look something like this.
Then dump it all in a blender. At which point, it will look something like this.
Next, blend your little heart out until it’s the picture of pumpkin-y smoothness.
When you’re satisfied with your blending, promptly pour into 2-4 glasses(top with whipped cream, if you’re into that sort of thing), add a few dashes of cinnamon on top and share (if you’re feeling exceptionally generous). Just a warning, these dreamy little shakes were downed in record time by the test subjects. Another round quickly followed. Then, a nap…but that’s totally optional.
What do you think? Would you rather drink something dreamily boozy and reminiscent of pie or just dive headfirst into a pie pan for the real thing?