Thursday, February 25, 2010


Since I'm going to get bigger anyway, it's totally fine that I eat one of these every night during Oct and Nov, right???? I'm not kidding, these are GOOOOOD!

Pumpkin Pie Milkshake
Recipe & Pic by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency. Sprinkle with crushed graham cracker crumbs before serving.

Emily's notes:
So, this recipe said it makes a big enough shake for two adults to share and enough to give some to their toddler. Apparently they have way more self control than we do. I just made it for Mark and I (no kid sharing involved) and we both wanted more than we got. Next time I'll be once and a half-ing it, or heck, I'm eating for two, maybe I should just double it! Also, we didn't feel like the crushed graham cracker crumbs and topped it with whip cream instead.

No comments:

Post a Comment