Tuesday, November 25, 2014

Pumpkin Pie Milkshake {Boozy or Non-boozy}

By now I'm pretty sure you've all got your menus planned and preparations are taking place in order to prepared for the big Thanksgiving meal.  So, I'm not going to talk to you about some recipe that you MUST make and place on your Thanksgiving table.  No, that's not what I want to talk about. Instead, I want to talk about the day after Thanksgiving.

No, not black Friday.  Although, technically the day after Thanksgiving is black Friday, that's not where I'm going with this.  I want to talk to you about the day after and all that food you have leftover.  I know, you can eat that Thanksgiving meal once, maybe twice after that actual big meal is actually consumed but after that it's time to get creative.

So, I want to focus on desserts today.  On Friday, you'll be looking at a counter full of half eaten pies, cakes and cookies.  What to do, oh what to do.
Well, I have a solution for you.  Pumpkin pie milkshake.  It's so easy, so quick and oh-so-good!  Now, I'm not trying to tell you how to make a basic milk shake.  I know you are all capable of putting milk and ice cream in that blender and turning it on.  I want to tell you how to jazz that milkshake up a bit.
Here ya go.  Cut a slice of that pumpkin pie that's staring you in the face, put it in the blender along with a few scoops of ice cream, milk, some bourbon if you dare and blend that puppy up.  Pour it in a cup that's rimmed with graham cracker crumbs and coated with caramel and enjoy.
This, my friends, is the best pumpkin pie you'll ever drink.  It's a thick, rich milkshake that allows the pumpkin pie to shine.  It's got bits of graham cracker crumbs floating throughout and has the warm spices you love about pumpkin pie.  To make it an adult beverage, simple add a few gluggs of bourbon, sit back and unwind after all that hard work!

Pumpkin Pie Milkshake

1 Small slice pumpkin pie
1 Cup vanilla ice cream
1/2 Cup milk
2 Tbsp bourbon
1/4 Tsp cinnamon
Pinch salt
Caramel, for topping
Whipped cream, for topping
Graham cracker crumbs, for garnish and to rim the cup


Place pumpkin pie, ice cream, milk, cinnamon and salt in a blender.  Blend until smooth.

Meanwhile, dip glass into a bowl of caramel sauce then dip into a bowl of crushed graham cracker crumbs.  Drizzle caramel sauce down the insides of the glass.  Pour the milkshake into the prepared glass.  Top with whipped cream, graham crackers and cinnamon, if desired.  Serve immediately.

Recipe source: A Lynsey Original

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