I’m not even going to try hiding my excitement today….!
I mean, how can I when I’m sharing something as fun and festive as a gingerbread cookie milkshake??? Yeah, it just isn’t happening.
So tell me, have you decorated for this weekend yet? Please say yes! Fine, if you are or were part of a family that didn’t decorate much when you were young, I promise I won’t judge, but you’ve at least got some form of decorations up by now, right? Do you realize it’s this weekend? Sorry for the interrogation, I know it should be leave you alone and say “To each their own”, but I can’t help wanting to share the joy of the season.
Honestly, if decking the halls isn’t your thing I understand, but personally I can’t help but feel super sad when people say they don’t decorate or celebrate Christmas at all. And really, I’m not talking like Osborne family or Rockefeller center style, it doesn’t have to be a big huge display. Come on though, can we all agree that everyone needs a minimum of a Charlie Brown Christmas tree? That’s it, my final offer. (JK & Lol 🙂 ) Okay, I’m dropping the subject now ’cause it’s milkshake time!
There are three main things that I really love about this recipe, and I say main because I could go on and on all day about all the things I love about it but I’ve managed to narrow it down to these few.
So firstly, it’s like Christmas in a cup with every sip you guys! Sugar and spice and everything nice, that’s what these shakes are made of! They capture the nostalgic smell of gingerbread wafting through your home each year and then the fact that they’re a frozen treat adds a Wintery element that just seems so right to me. Secondly, aren’t they lovely? I feel such a giddy, childish excitement just by looking at them all garnished with a pile of whipped cream, a sprinkle of cinnamon, and classic gingerbread man on the side! #Perfection
Thirdly, making them is extremely simple, probably ten minutes tops. Well, or maybe fifteen because obviously you’ll have to tack on the extra five minutes you’ll need to stand back and admire them, snap some photos on your phone, and then nonchalantly post them all over your social media as if you aren’t trying to make everyone jealous. (Again, just kidding.)
Oh, and I almost forgot what I love most about them; they’re the perfect way to use an overload of gingerbread! Every year I try to think up new ways to use all the extras from my annual gingerbread house (Speaking of that, hey, did you all see this year’s Mountain Lodge? What about the one before that? or before that?) Yes I know, as my family has pointed out I clearly have issues, but it’s such a favorite tradition of mine and I’d hate to ever miss it.
Haha, ooops, I love how my three things somehow turned into four; #1 how festive and warm fuzzy they are, #2 how adorably cute they look served with the little gingerbread men, #3 how fast and easy they are, and my favorite thing, #4 how thrifty they are in using all my extra gingerbread.
But you see? There are so many reasons that you should be making these right now! ………then we’ll make snow angels for a two hours, then we’ll go ice skating, then we’ll eat a whole roll of Tollhouse cookie dough as fast as we can, and then to finish, we’ll snuggle!
- 1 1/2 cups broken gingerbread cookies
- 1 cup whole milk
- 1/2 teaspoon cinnamon, plus more for topping
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 3 tablespoons molasses
- 3 cups vanilla ice cream
- 1/2 cup ice cubes
- sweetened whipped cream for topping (optional)
- gingerbread men cookies for serving (optional)
- Combine the cookie pieces, milk, cinnamon, ginger, vanilla, and molasses in a blender and pulse until smooth. Add the ice cream and ice and blend for about 30 seconds until smooth and thick. If it's too thick you can add additional milk to thin. Pour into glasses and top with whipped cream, a dash of cinnamon, and a gingerbread man. Cheers!