Pumpkin Milkshake

Try this pumpkin milkshake recipe when you’re in the mood for something spiced and sweet.

Unlike pumpkin spice lattes, it’s smooth, cold, caffeine-free, and boozy!

Serve it as dessert, or just as a mid-day pick me up. Of course, if making these for kids, be sure to leave the bourbon out!

Easy Pumpkin Milkshake Recipe

I don’t know about you, but as soon as I feel the slightest chill in the air, I get out all my flannels, boots, and pumpkin spice!

And this boozy pumpkin milkshake is a delicious way to embrace the fall season - when it’s still kinda warm outside.

Because as much as I love this copycat Starbucks caramel brulée latte, i usually save it for the cooler, darker months.

And while this milkshake isn’t hot, it’s still creamy, frothy, and perfectly captures the essence of autumn in a glass.

From the delectable blend of pumpkin puree, vanilla ice cream, milk, and fall spices like cinnamon, nutmeg, and cloves to the rich bourbon, it’s impossible to resist,

Of course, this milkshake is also a versatile treat.

So add bourbon or dark rum for the grown-ups, or leave it out for the kids.

You can even make it dairy-free or vegan by substituting regular ice cream and milk with their non-dairy counterparts.

The possibilities are endless. But this is my favorite variation.

Ingredients:

This is enough for two milkshakes.

• Heavy Cream
• Powdered Sugar
• Pumpkin Pie Spice
• Vanilla Ice Cream
• Milk
• Pumpkin Puree
• Maple Syrup
• Ice 
• Bourbon (optional)
• Caramel Sauce (for garnish)

How To Make A Pumpkin Milkshake:

1. In a chilled, medium-sized bowl, whip the heavy cream with the powdered sugar until thick - it should hold soft peaks. 
2. Drizzle the caramel sauce into two tall glasses and place them in the fridge along with the whipped cream.
3. Add the vanilla ice cream, pumpkin pie spice, half of the milk, pumpkin puree, maple syrup, and ice to a blender. 
4. Pulse a few times to blend everything together, then use a long spoon to stir.
5. Turn the blender on to low and slowly add the rest of the milk - stop when it reaches your desired consistency. 
6. Add the bourbon, if using, and blend until thick and smooth.
7. Pour the milkshake into the chilled glasses and top them with whipped cream. 
8. Drizzle with extra caramel and serve.

Recipe Variations

Want to switch things up a bit? Try one of these fun recipe variations!

1. Chai Pumpkin Milkshake - Use chai spice instead of pumpkin pie spice, or steep a couple of chai tea bags in warm milk. Let the milk cool, remove the bags, then use in the recipe as instructed

To make it boozy, add a shot of vanilla vodka. With or without the alcohol, top it with whipped cream and a sprinkle of cinnamon.

2. Caramel Pumpkin Milkshake - Add 2 tablespoons of caramel or dulce de leche to the blender. Then, top each glass with whipped cream and an extra drizzle of caramel sauce.

For a boozy version, add a shot of salted caramel vodka or Baileys Irish Cream.

3. Chocolate Pumpkin Milkshake - Add 1-2 tablespoons of cocoa powder to the base recipe, depending on how chocolatey you like it. And top the drinks with whipped cream and chocolate shavings.

For a boozy kick, add chocolate liqueur, such as crème de cacao.

4. Pumpkin Spice Latte Milkshake - I adore the flavor of spiced pumpkin and coffee. So if you’re just as in love, swap the milk for cold brewed coffee or espresso.

Alternatively, add a shot of coffee-flavored liqueur, such as Tia Maria or Kahlua, along with a shot of vanilla vodka. Then, top it with whipped cream and a sprinkle of pumpkin pie spice.

5. Coconut Pumpkin Milkshake (Vegan) - Substitute the milk and ice cream with coconut milk ice cream and canned coconut cream.

For a boozy twist, add coconut rum or spiced rum. Then, top it with whipped, cold coconut cream.