This delicious fall combination of flavors is a perfect dessert to welcome in the cooler weather. I love all things pumpkin, and this is a new way to enjoy it. The fresh maple whipped cream adds the perfect touch and it's so easy to make. You can leave out the bourbon in this recipe for an equally tasty non-alcoholic treat. Thank you Serious Eats for this recipe!
Ingredients: (makes two decent-sized milkshakes) 1 cup unfiltered apple cider 1/4 cup bourbon 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 tablespoon maple syrup 1/3 cup pumpkin puree 4 cups vanilla ice cream For the whipped cream 1 cup cold heavy cream 2 tablespoons maple syrup
Directions: To start, reduce the apple cider in a small sauce pan over medium-high heat. Reduce it by a little more than half, stirring occasionally. I chilled it in an ice bath because I didn't do this step in advance, but it could be done up to several days ahead of time and kept in the fridge. This makes the cider flavor stronger without having to water down the milkshake.
To make the whipped cream, chill a bowl in the freezer for 10 minutes. Pour the cream into the bowl and beat with an electronic mixer or whisk until soft peaks form. Add the maple syrup and continue to whisk until you have firm peaks.
For the milkshake, combine the condensed cider, bourbon, ice cream, cinnamon, ginger, syrup, and pumpkin in a blender.
Blend until smooth, and serve with the maple whipped cream and a dash of cinnamon. Enjoy this fall treat!
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