Pumpkin Coffee Milkshake
a drink recipe
by Kelly Ryan
For as long as she can remember, Kelly Ryan has loved to bake up treats to share with loved ones. Her love of baking comes from her mother and grandmother, both talented home cooks. After graduating from the Culinary Institute of America, Kelly worked at America’s Test Kitchen for a few years before venturing off to do food photography and recipe development full-time. Her blog, Butter & Thyme, focuses on elevated nostalgic comfort food recipes. Find more of Kelly’s recipes at butterandthyme.com
This milkshake recipe is full of bold coffee flavor and warm fall spices, like a frozen Pumpkin Spice Latte! There’s an option to make it a boozy milkshake, like a fall-twist on a frozen mudslide, or you can leave out the alcohol if you prefer.
TIME (ACTIVE) | 5 M
TOTAL | 5 M
2 SERVINGS
| 10 oz each
PRINT RECIPE
Combine all ingredients (except whipped cream) in a blender and blend until smooth.
Pour the milkshakes into glasses, top with whipped cream and sprinkle with additional pumpkin spice seasoning.
To make it dairy-free, use dairy-free ice cream and milk (i.e. almond or oat milk).
For even more coffee flavor, use coffee cubes (coffee frozen in ice cube trays) instead of ice cubes!
seasonal blend
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.
