All the flavors of fall come together in this boozy milkshake. Don't skip the maple whipped cream, it's totally worth the extra effort.
- For the Cider Reduction:
- 2 1/2 cups unfiltered apple cider
- For Maple Whipped Cream:
- 1 cup cold heavy cream
- 2 tablespoons maple syrup
- For Milkshakes:
- 1/4 cup plus 1 tablespoon cider reduction
- 1/4 cup bourbon
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 1/4 cup plus 1 tablespoon pumpkin puree
- 3 cups vanilla ice cream (about 6 medium scoops)
- Garnish: maple whipped cream
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.
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.
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.
Whisk or whisk attachment, cold bowl, blender