Best Countdown 8 Eggnog Pumpkin Milk Shake With Cinnamon Wafer Cookies Recipes

Cinnamon Wafer Cookies image

Provided by Aaron McCargo Jr.

Time 20m

Yield 1 (9- by 13-inch) cookie

Number Of Ingredients 8

Steps:

Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

Pumpkin Eggnog image

Provided by Marc Murphy

Categories beverage

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 cup pumpkin puree
Pinch ground cloves
8 large egg yolks
1 cup sugar
1/2 cup bourbon
8 ice cubes

Steps:

Prepare a bowl set into a large bowl filled with ice and water and set aside.
Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.