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    Home » Recipes » Christmas Baking

    Eggnog milkshake

    This is a picture of Janice Lawandi
    Modified: Feb 7, 2022 · Published by Janice Lawandi ·
    This post may contain affiliate links · 7 Comments
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    Easy Eggnog milkshake topped with crumbled graham cracker cookies for a festive winter drink

    This eggnog milkshake is made with milk or leftover eggnog, blended with vanilla ice cream, nutmeg, and a little rum for a fun twist on a great holiday beverage.

    Spiked eggnog milkshake topped wtih crumbled graham crackers for a festive holiday drink
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    In the spirit of stress-free Christmas cheer, I came up with this idea for an eggnog milkshake. Eggnog is basically a crème anglaise spiked with rum (or bourbon) and flavoured with lots and lots of nutmeg, so why not make it using vanilla ice cream (since vanilla ice cream is also crème anglaise based).

    Ingredients to make an easy eggnog milkshake

    You can make this milkshake with leftover eggnog or regular milk. This is the perfect holiday drink. Bonus: it takes just a few minutes to make—the hardest part is scooping the ice cream.

    Spiked eggnog milkshake

    I highly recommend taking a moment for yourself, at the end of the day, with an eggnog milkshake to brighten your spirit so that you can enjoy a festive holiday moment in all the chaos. Or for a hot festive drink, try making hot buttered rum!

    📖 Recipe

    Spiked eggnog milkshake topped wtih crumbled graham crackers for a festive holiday drink

    Eggnog Milkshake

    AuthorAuthor : Janice Lawandi
    This is a boozy eggnog that is very easy to throw together and it tastes like eggnog.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Drink
    Cuisine American
    Servings 1
    Calories 636 kcal
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 4 scoops Vanilla bean ice cream softened ever so slightly
    • 250 mL eggnog or 2 % milk
    • 30 mL spiced or dark rum more or less depending on how you like it
    • 2.5 mL ground nutmeg plus a pinch more for garnish
    • 1 graham cracker

    Instructions
     

    • Blend the vanilla ice cream with the eggnog (or milk), rum and nutmeg until it’s smooth and frothy. Serve in a tall glass (or 2 glasses if you are sharing) with crumbled graham crackers and a sprinkling of nutmeg.

    Notes

    For this recipe, I used Honeymaid graham crackers (on Amazon), crumbled as garnish

    Nutrition

    Calories: 636kcal
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    If you have leftover eggnog, remember you can bake it into this eggnog pound cake recipe!

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    Comments

    1. Elzbieta Hester says

      December 15, 2013 at 6:00 pm

      I love this version. Ice cream is very much welcome 🙂 ela

      Reply
    2. Aimee @ Simple Bites says

      December 15, 2013 at 12:57 am

      Yes. This.

      Reply
    3. Kay says

      December 12, 2013 at 5:49 am

      Oh this looks sooooo good! I am definitely trying that! Now all I need is spiced rum. Haven't blogged about food or shot any food in too long - still love it. But it's too bloody hot in Singapore to be in the kitchen.

      Reply
    4. Mallory Frayn says

      December 10, 2013 at 8:43 pm

      I love your little story of drinking spiked eggnog in the lab. I feel as though my research supervisor would join us if he found out we were doing that! haha

      Reply
    5. Mardi Michels says

      December 10, 2013 at 12:44 am

      I'm not a huge egg nog fan but this would win me over!

      Reply
    6. Marie@citronlimette says

      December 09, 2013 at 10:16 pm

      My family would love this drink on Christmas.

      Reply
    7. Liz says

      December 09, 2013 at 7:02 pm

      Yummy!

      Reply
    5 from 1 vote (1 rating without comment)

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    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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