Pumpkin Milkshake with Yolks and Cinnamon Cookies

Votes: 6

Time: 30 min.
Complexity: easily
Servings: 6

Pumpkin milkshake with egg yolks and cinnamon cookies - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Milkshake

3 pasteurized eggs, separate the whites from the yolks, reserving the whites for the cookies
1 cup of sugar
1 cup heavy cream
1 cup of milk
450 gr. pumpkin puree
2 tablespoons vanilla extract
1.5 tsp ground cinnamon
1/2 teaspoon ground nutmeg, plus more for garnish
4 cups vanilla ice cream
Whipped cream, for decoration
Strawberry syrup

Cinnamon cookies

1/2 cup premium wheat flour
1/2 tsp salt
1/2 cup sugar
1/2 tsp cinnamon
A pinch of nutmeg
3 egg whites, beaten
60 g melted butter
1/2 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasteurized eggs, vanilla ice cream, cream, milk, pumpkin puree, nutmeg, cinnamon

Cooking the dish according to the recipe:

Add all milkshake ingredients except ice cream to a blender and blend until smooth. Add ice cream and blend until smooth.
Pour into glasses, garnish with whipped cream and syrup, sprinkle with nutmeg and a piece of cinnamon cookie.

Cinnamon cookies

Preheat oven to 170°C. Lightly grease a cookie sheet.

In a bowl, combine all dry ingredients. Fold the wet ingredients into the dry mixture. Spread the mixture evenly into cookie shapes on the prepared baking sheet. Bake until golden brown, 8 to 10 minutes. Cool. Break into pieces. Use as a garnish for milkshakes.

Note

Consuming raw or undercooked foods can lead to food poisoning..