Pumpkin Bourbon Cider Milkshake Recipe

1. For the cider reduction: bring cider to a boil in a small saucepan. Let simmer until reduced by half. Let cool and refrigerate 1 hour or up to 1 week. Recipe will make enough for 2 batches of milkshakes.

2. For the maple whipped cream: For best results, chill beater and bowl before whipping cream. Add cream to the bowl of a stand mixer fitted with the whisk attachment, or use a hand-held electric mixer. Whip on medium speed until soft peaks just begin to form. With machine running, gradually add maple syrup. Reduce speed to medium low and continue whipping until soft peaks form. Use immediately or refrigerate until ready to serve.

3. For the milkshakes: add cider reduction, bourbon, cinnamon, ginger, maple syrup, and pumpkin puree to the jar of a blender. Add ice cream and pulse until smooth. Divide among serving glasses, top each glass with maple whipped cream and serve immediately.

Special equipment

Whisk or whisk attachment, cold bowl, blender

This Recipe Appears In

• 4 Pumpkin Milkshake Recipes to Celebrate Fall