Bourbon Pumpkin Milkshakes

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Overflowing glass of Boozy Pumpkin Milkshake topped with coconut whip

I’ve been known to repurpose ice creams many different ways: Ice cream sandwiches, floats, dessert nachos, and cakes. So how could I possibly pass up the opportunity to make a milkshake? That’s what I thought!

Tray of ingredients for making our Pumpkin Bourbon Milkshake recipe

One bite into my creamy, dreamy Vegan Pumpkin Pie Ice Cream and I knew it was destined for greater things.

So when I got an invite to make a recipe for How Sweet Eats’ virtual baby shower, I knew this was just the thing. Jessica likes all things over the top, flavorful and borderline trashy. (Don’t worry Jessica, I’ll drink your share of bourbon this time).

What makes this shake trashy, you ask? BOURBON, baby. Lotsa bourbon.

Blender with creamy vegan Pumpkin Bourbon Milkshake

My first thought was to make an ice cream float using apple cider or pumpkin beer, but cider is too sweet and beer is not really my thing. So John suggested a milkshake using bourbon. BOOM. Million dollar idea. It makes this shake SO tasty.

That’s why I keep this guy around. Not to mention, where would I be without my part time hand model? Da-da-dang, look at those curves.

Pouring Bourbon Pumpkin Milkshake into a tall glassTall glass of our creamy vegan Bourbon Pumpkin Milkshake with cinnamon sticks and a straw

This milkshake is everything I hoped it would be:

Creamy
Cold
Mega pumpkin-y
Super sweet
Subtly spiced
Thick
Delicious
& I want more

And as always, simple. Just 5 ingredients and less then 5 minutes. Top it with Coconut Whipped Cream and you’re in business.
Tall glass of Boozy Pumpkin Milkshake topped with coconut whip and a dash of cinnamon

I hope you guys enjoy this shake! It’s seriously my new favorite pumpkin indulgence. And I have a LOT of pumpkin goodness going on right now (exhibits A, B and C).

If you make this recipe, be sure to take a picture and tag it #minimalistbaker on Instagram so we can see! Also, maybe add #mymilkshakebringsalltheboystotheyard if you’re feeling adventurous. Yes, even you, Rhonda.Top view of our thick and creamy Bourbon Pumpkin Milkshake

Bourbon Pumpkin Milkshakes

A creamy, decadent pumpkin milkshake infused with fall spices and bourbon. The ultimate cold weather boozy indulgence.
Author Minimalist Baker
Print
Glass of vegan Pumpkin Bourbon Milkshake
5 from 9 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (shakes)
Course Beverage, Dessert
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? Best when fresh

Ingredients

Instructions

  • Add all ingredients except the coconut whipped cream to a blender and blend until creamy and smooth. Add more almond milk to thin, and more ice cream to thicken. Taste and adjust flavors as needed.
  • Divide between 2 (as original recipe is written // adjust if altering batch size) small glasses and top with coconut whipped cream and additional pumpkin pie spice.

Notes

*Nutrition information is a rough estimate calculated without coconut whipped cream.

Nutrition (1 of 2 servings)

Serving: 1 shakes Calories: 357 Carbohydrates: 28 g Protein: 7.2 g Fat: 22 g Saturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 54 mg Fiber: 1.6 g Sugar: 14 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For baking, I use Trader Joe’s brand because it’s kinda cheap but still tasty! Otherwise, Bulleit is great!

  1. todd wagner says

    OMG I was thinking about making a boozy shake for the baby shower. And I’m glad I didn’t because you hit this one outta the park. Stunning!!

  2. The Blonde Chef says

    Woah! I didn’t think anything could compare to my favorite pumpkin milkshake.. but you just blew that out of the water! Vegan win!

  3. Levan says

    I’ve had bourbon, and I’ve had pumpkin, but I never thought of combining the two into one delicious concoction. This is definitely on my to-devour list.

    I wonder what this would taste like with kabocha (Japanese Pumpkin). There were some available in the market near our place the other day and I pondered over trying to use them. :)

    Levan

  4. hippymomelizabeth says

    I love this idea it looks so delicious and I love how you “repurpose” food. Our whole commune would love your milkshake. XO

  5. Mai says

    This looks so freaking yummy! I love pumpkin and I’m also currentyl eating my self made pumpkin soup. But this… This Milkshake is on a totally new level! I like your blog.
    Much love,
    Mai

  6. Sasha says

    That looks and sounds ridiculous, and I LOVE that gold spoon!!! where did you guys find that? it’s so delicate and contemporary :)

  7. Daisy at Home says

    Now this is a pumpkin treat I can seriously get behind! These photos are so great and are making my mouth water!

  8. Susan says

    I don’t eat ice cream, but I love this idea. Hope you don’t mind if I play with the idea to make the recipe something I can use.

  9. Cookin Canuck says

    Bourbon in a milkshake? Brilliant! I’m not sure I could drink a milkshake any other way if I tasted this one.

  10. Sarah | The Sugar Hit says

    SERIOUSLY, you make vegan food seem like the most attractive, delicious, awesome party! I would never believe that a vegan shake could be awesome, but DANG, GIRL this shake looks incredible! The bourbon, the pumpkin, I’m dying.