If you can’t decide between gingerbread cookies and eggnog, this milkshake solves that problem by combining both into one thick, creamy drink.
It’s basically what would happen if you dunked a gingerbread cookie into a glass of eggnog, then blended the whole thing with vanilla ice cream. The result is creamy, spiced, and tastes exactly like December should taste.
This isn’t a subtle flavor profile. It’s bold – you get the warming spices from gingerbread (ginger, cinnamon, cloves) mixed with the rich, nutmeg-forward creaminess of eggnog. If you’re someone who goes all-in on holiday flavors, this is your drink.
The best part: it takes 5 minutes to make. No baking. No cooking. Just throw everything in a blender and you’re done.
Why This Combination Actually Works
Gingerbread and eggnog have overlapping spice profiles – cinnamon, nutmeg, and warming spices appear in both. When you combine them, you get this amplified holiday flavor that’s bigger than either one alone.
The gingersnap cookies do most of the heavy lifting here. They add texture, concentrated gingerbread flavor, and little crunchy bits that get blended into the shake. You could try making this without the cookies (just using spices), but it wouldn’t have the same depth.
The eggnog provides richness and that distinctive creamy texture. It’s also pre-sweetened and pre-spiced, which means less work for you – you’re not measuring out individual spices and sweeteners.
Together, they create something that tastes indulgent without requiring any actual skill to make.
What You’ll Need
This makes 2 large milkshakes.
Ingredients:
- 4 cups vanilla ice cream (about 8 scoops or 1 quart)
- 1 cup eggnog, chilled
- 4 small gingersnap cookies (plus more for garnish)
- Pinch of ground cinnamon (optional, if you want extra spice)
- Pinch of ground ginger (optional, if you want extra spice)
For topping:
- Whipped cream
- Extra gingersnap crumbs
- Pinch of ground nutmeg or cinnamon
A note on ice cream: Let it sit out for a few minutes to soften slightly. Trying to blend rock-hard ice cream is a pain and puts unnecessary stress on your blender motor.
For eggnog, use whatever brand you like. Full-fat traditional eggnog will make this richer and creamier. Light eggnog works too but will be slightly less thick. Dairy-free eggnog (almond or oat-based) also works if you’re avoiding dairy.
The gingersnap cookies are key. You can use homemade if you’re ambitious, but store-bought is perfectly fine. If your gingersnaps are large, use 3 instead of 4. If they’re small, maybe use 5.
Let’s Make This
Step 1: Prep Your Cookies
If you want a smooth shake with tiny cookie pieces throughout, you can break the gingersnaps into smaller chunks before adding them to the blender. Or just throw them in whole – most blenders will handle it.
Step 2: Load the Blender
Add ingredients in this order: eggnog first (liquid on the bottom helps the blender work better), then the ice cream, then the gingersnap cookies.
If you’re adding extra cinnamon or ginger for more spice, add those now too.
Step 3: Blend
Blend on high for about 20-30 seconds until completely smooth. You want the cookies pulverized into tiny bits – not big chunks that’ll clog your straw.
The shake should be thick and creamy. If it’s too thick to blend, stop and push everything down toward the blades with a spoon, then try again. A good blender makes this whole process easier – it’ll power through the ice cream and cookies without you having to stop and scrape down the sides constantly.
Step 4: Check Consistency
The shake should be thick but pourable. If it’s too thick (won’t come out of the blender), add a splash more eggnog and blend briefly. If it’s too thin (more like a smoothie than a milkshake), add another scoop of ice cream and blend again.
Step 5: Pour and Top
Divide between two glasses. The shake should be thick enough that you need to help it along with a spoon.
Top each with a swirl of whipped cream. Crumble some extra gingersnap cookies over the whipped cream – this adds texture and makes it look impressive.
Dust with a tiny pinch of nutmeg or cinnamon if you want that classic eggnog garnish.
Step 6: Serve Immediately
These are best consumed right away while cold and thick. Serve with a straw and a spoon – you’ll probably need both.
How It Tastes
The first sip hits you with eggnog – that creamy, nutmeg-forward richness. Then the gingerbread spices come through – the warming ginger, the sweetness of cinnamon, the subtle bite of cloves.
The texture is thick and smooth with little bits of cookie throughout. It’s not quite as thick as soft-serve ice cream, but it’s definitely thicker than a typical fast-food milkshake.
It tastes like the holidays. If December had a flavor, this would be it.
The sweetness level is substantial – both eggnog and ice cream are already sweet, and the gingersnap cookies add more sugar. This is definitely a dessert drink, not something you’d have with breakfast (though I won’t judge if you do).
Common Issues and How to Fix Them
Too thin: Add more ice cream, half a scoop at a time.
Too thick: Add more eggnog, 2 tablespoons at a time.
Not enough gingerbread flavor: Add another gingersnap cookie or a pinch more ground ginger.
Too much spice: Can’t really fix this once it’s blended. Next time, use fewer cookies or skip the extra spices.
Cookies not blending: Your blender might not be powerful enough. Break them into smaller pieces before adding, or pulse them separately first, then add to the rest of the ingredients.
Shake is grainy: Blend longer. The cookies need to be completely pulverized for a smooth texture.
Variations Worth Trying
Boozy version (adults only): Add 1-2 oz of dark rum, brandy, or bourbon to the blender. These spirits pair classically with eggnog. The alcohol will thin the shake slightly, so reduce the eggnog by a couple tablespoons to compensate.
Extra thick: Use less eggnog (start with ¾ cup instead of 1 cup) for a thicker, more scoopable shake.
More ginger: If you’re a ginger fanatic, bump up the ground ginger to ½ teaspoon or add an extra gingersnap cookie.
Chocolate twist: Add 1-2 tablespoons of chocolate syrup to the blender for a chocolate-gingerbread-eggnog shake. Sounds weird, works surprisingly well.
Dairy-free: Use dairy-free eggnog (almond or oat-based), dairy-free ice cream, and dairy-free whipped cream. Check that your gingersnap cookies are also dairy-free if needed.
Lower calorie: Use light eggnog, low-fat ice cream, and skip the whipped cream topping. Still tastes good, just less rich.
Molasses boost: Add 1 teaspoon of molasses to the blender for a deeper gingerbread flavor. Molasses is what gives gingerbread its distinctive taste.
When to Make This
Obviously, this is perfect for December when both eggnog and gingerbread are everywhere.
But it’s also good for:
- Holiday parties (make a big batch by doubling or tripling the recipe)
- Dessert after Christmas dinner
- Random Tuesday in December when you want to feel festive
- New Year’s Eve if you’re doing the boozy version
You could technically make this year-round if you can find eggnog (some stores carry it in other seasons, or you can make your own). But it really does taste best when it’s cold outside and you’re in full holiday mode.
Storage
Don’t try to store these. Milkshakes separate and get icy when frozen, and they turn watery when refrigerated.
Make what you’ll drink immediately. The recipe takes 5 minutes – there’s no reason to make it ahead.
If you absolutely must save some, pour it into a freezer-safe container. It’ll turn into something like ice cream. Let it thaw slightly and re-blend with a splash of eggnog when you want to drink it later. But it won’t be quite the same.
More Holiday Recipes
Copycat Chick-fil-A Peppermint Shake – thick, minty milkshake that tastes just like the seasonal favorite you can only get for two months
Eggnog Overnight Oats – 27g protein breakfast that tastes like the holidays in a jar, ready when you wake up
Healthy Gingerbread Cookies – soft, chewy cookies made with whole wheat flour and less sugar while keeping that classic gingerbread flavor
High-Protein Gingerbread Pancakes – 30g protein per stack for a filling Christmas morning breakfast that actually tastes like dessert
Easy Peppermint Bark – 5 ingredients, 20 minutes of work, makes perfect holiday gifts that look expensive but aren’t
Cranberry Oatmeal Energy Balls – no-bake snacks ready in 20 minutes with 5 ingredients, perfect for busy holiday schedules
Nutrition Facts
Per shake (based on 2 shakes):
- Calories: 716
- Protein: 16g
- Carbohydrates: 83g
- Fiber: 1g
- Sugar: 70g
- Fat: 36g
- Saturated Fat: 22g
- Sodium: 220mg
- Calcium: 450mg
Bottom Line
This gingerbread eggnog milkshake is pure holiday indulgence. It’s not trying to be healthy or reasonable – it’s a dessert drink that tastes like Christmas.
The combination of gingerbread spices and eggnog creaminess works better than it has any right to. The gingersnap cookies add texture and concentrated flavor. The eggnog makes everything rich and smooth.
It takes 5 minutes to make and tastes like you put way more effort into it than you actually did.
Make it when you want something festive, thick, and unapologetically seasonal. It’s exactly what it promises to be – gingerbread and eggnog in milkshake form.