this milkshake is everything. it is loaded with gingerbread flavour! a gingerbread milkshake drizzled with gingerbread caramel sauce & topped with the cutest gingerbread man cookie. because i wanted to get SUPER festive with this milkshake, i used eggnog instead of milk. but don't worry, you don't have to get as holiday crazy as me. if eggnog isn't your jam, just substitue it for whole milk! i like my milkshakes thick, so this recipe will yield just that. if you prefer them a little more liquidy, add an extra splash of egg nog (errr milk). the most important part here is to include the homemade gingerbread caramel sauce! to get the gingerbread flavour into the vanilla ice cream base, i baked fresh gingerbread cookies (see recipe here) and blended them into the shake. the vitamix is amazing & really blends up that cookie so the drink is silky smooth! use the left over cookies to put on anything you can think of over the holidays. i am going to fill little mason jars full & hand them out to the neighbourhood as a little edible gift. maybe a jar of gingerbread caramel too.
ingredients
for the milkshake
- 6 scoops vanilla bean ice cream
- 3/4 cup egg nog (substitue equal parts whole milk)
- 1 teaspoon vanilla extract
- 2 tablespoons gingerbread caramel, plus more for drizzling
- 1/2 cup gingerbread men, roughly chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- whipped cream, for topping
for the gingerbread caramel
- 1 cup white sugar
- 1/3 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tablespoon molasses
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch sea salt
directions
for the milkshake: in the vitamix add the ice cream, egg nog, vanilla, caramel, gingerbread cookies, ginger, cinnamon and nutmeg. blend until smooth.drizzle gingerbread caramel sauce inside desired serving glass. transfer milkshake to glass. top with whipped cream & additional caramel sauce. garnish with an additional cookie if desired.
for the gingerbread caramel sauce: in a saucepot over medium heat add the sugar and water. bring to a boil while wiping down the crystals that form on the sides of the pan using a pastry brush (do not stir, i repeat, do NOT stir). continue to boil until the mixture turns to a deep amber colour, approximately 5 minutes. be sure not to burn the caramel! it will go from a deep amber to burnt sugar VERY quickly. remove from heat and immediately whisk in the cream, butter, molasses, ginger, cinnamon, nutmeg & salt.
this post was created in partnership with vitamix! xo