We are getting closer to the end of Blogmas, which is so sad! However, I have another wonderful recipe to share! This is completely original and it took forever to find the right combination of ingredients! So, I’m sure you’ve read the title and already know that this recipe is a gingerbread cookie milkshake. I’ve really been into gingerbread lately, so I figured that it would be a good idea to come up with a shake.
I think this gingerbread cookie milkshake is perfect for the holidays! Honestly, I love ice cream all year round so this is one of my favorite recipes I’ve come up with. Additionally, I used bananas as a base instead of ice cream. I did that because I thought the taste of banana would be a good compliment with gingerbread. However, I’m sure this recipe would be good with vanilla ice cream. If you are going to use vanilla ice cream, I’m sure you won’t need as many gingerbread cookies. I used a lot to tone down the intensity of the bananas.
So, this recipe is so delicious and I’m really happy with the way it turned out. I do have to say that this recipe will be easier to make in a Vitamix or another high-powered blender. However, I made mine in a normal blender and it just takes a little bit longer. Also, I’ve seen a few bloggers partnering with Rum Chata for the holidays. I haven’t partnered with them for this post and they don’t sponsor me. I just really love RumChata and the taste goes really well with this recipe. Alright, so let’s get started, shall we?
Gingerbread Cookie Milkshake
1 cup milk
1/2 cup heavy cream
1/2 cup RumChata
1 tsp sugar
30 gingersnaps (or gingerbread cookies)
Combine all the ingredients except for the ginger snaps (or gingerbread cookies). You can add more RumChata if you want but I found that 1/2 cup was good. However, I really love the taste and if you do too, definitely go for more.
Make sure the mixture is well mixed and thick. However, you can add more milk if you don’t like it super thick. Additionally, if your blender is having trouble, add more milk and keep mixing until it’s the right consistency.
Add in the gingersnaps (or gingerbread cookies). Now, this is up to you, but I like a little bit of the cookie pieces in my milkshake. However, you can completely blend them out.
If you want something on the rim of your glass, I used butter as an adhesive and crushed up some cookies.
And then enjoy!
Question of the day: What do you think about this gingerbread cookie milkshake recipe?
Check out all of my Blogmas posts by clicking here!
All images are mine, Girl In Gamba.