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Frangelico-Spiked Eggnog Milkshake Recipe

Happy Holidays! Only a few days left until Christmas, which I am sure you already know if you’re celebrating it next Wednesday. The hum in the air is audible this time of year with folks busying themselves with holiday shopping, parties and general merriment. Some call it the most wonderful time of the year. I have to say I agree, by and large. It’s a time of year when everyone’s energy is focused on a common goal and date. It’s a time when magic is said to happen. I like magic.

Today I’m sharing my second and final Frangelico cocktail of the holiday season with you. I’ve decided to get really creative and give you something that’s not only a cocktail but can also function as dessert, if you’re so inclined. It’s a Frangelico-spiked eggnog milkshake recipe. Yes, I know bourbon is the classic eggnog spirit, but this year we’re shaking it up and putting Frangelico in the mix. Hold on to your hats!

Frangelico-Spiked Eggnog Milkshake Recipe

My history with Frangelico has definitely gotten deeper this year. This recipe is the third recipe I do officially with Frangelico and the fifth overall recipe on my site with Frangelico. One of the things I really like about Frangelico is its versatility. Even though it’s got a rich, delicious hazelnut flavor, it’s versatile enough to be paired with ingredients like chocolate, chile peppers, spiced rum, Coca-Cola, coffee and even with ice cream as we’ve done here. It can be used as a cocktail mixer or a baking ingredient. Or it can be sipped neat as a tasty night cap for a wintery evening. Truly, the possibilities are endless.

Frangelico-Spiked Eggnog Milkshake Recipe

You may or may not know this, but ice cream is one of my favorite desserts. I love how it’s rich and creamy without being too heavy and typically not too sweet, especially if you’re making it at home from scratch. For this eggnog ice cream recipe, I actually made it two ways. First I took a quart of Organic Valley eggnog and froze that in an ice cream maker. I next created a recipe from scratch (below) and spun that around in the ice cream maker.

Frangelico-Spiked Eggnog Milkshake Recipe

Personally, I preferred the homemade version, but if you’re looking to cut about four and a half hours off the prep time, you can use pre-made eggnog. Just know that the final ice cream product will be a little more icy and a little less flavorful than if you make the ice cream on your own. For those who like to make ice cream from scratch, take the longer, more delicious route. If you just can’t spare those four and a half hours, the short cut is fine. Just be sure to use a very high quality eggnog like Organic Valley for best results.

Frangelico-Spiked Eggnog Milkshake Recipe

I know it’s probably pretty cold in your town or city right now, but I figured ice cream is such an American past time that surely you wouldn’t mind a cold wintery dessert. There’s nothing better than cuddling up with a blanket by a warm fireplace enjoying a delicious eggnog milkshake spiked with Frangelico. To me, that sounds like quite the luxurious life. Plus, it is that most wonderful time of the year. I know that you’ve been nice (and probably a little naughty too – but that’s okay here) and generous so you definitely deserve a treat. And a break from all the holiday hustle and bustle. Treat yourself right and dig into one of these tall, creamy milkshakes.

Frangelico-Spiked Eggnog Milkshake Recipe

If you’ve still not tried Frangelico yet, please do yourself a favor and get on that. As I said before, it’s one of my favorites and I highly recommend it. Honestly, I can’t sing its praises highly enough. Best thing is that a bottle goes a long way so it’s really a great investment. You can connect with Frangelico on Facebook, Twitter and Instagram for wonderful cocktail recipes and ideas along with interesting and creative food recipe ideas as well. Right now really is the best time of year to get into Frangelico – their winter seasonal recipes and ideas are my favorites!

Yield: 2 milkshakes

Frangelico-Spiked Eggnog Milkshake Recipe

This eggnog milkshake recipe is made with homemade eggnog ice cream and spiked with Frangelico liqueur for an extra-special treat.


Eggnog Ice Cream (from scratch):

  • 5 egg yolks
  • 1/2 cup sugar
  • 1 pint heavy cream
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Or as an alternative - the shortcut method:

  • 1 quart high quality eggnog


  • 1 recipe egg nog ice cream
  • 2/3 cup whole milk
  • 4 fluid ounces Frangelico


Eggnog Ice Cream:

  • Important: the day before you want to start this recipe or early the morning of: place your ice cream maker mixing bowl in the freezer. These need to freeze at least 8 hours before they can be used.
  • Ice cream can be made two ways:
    • Eggnog Ice Cream from scratch:
      • In the bowl of a stand mixer with a paddle attachment, blend together egg yolks and sugar until the mixture is light and frothy and nearly doubled in volume.
      • In a medium-sized pot, over medium-high heat, bring the cream, milk, vanilla extract, nutmeg and cinnamon to a light  boil, stirring occasionally.
      • Remove from the pot from the heat and gradually temper the hot cream mixture into the egg/sugar mixture.
      • Return it all to the pot and cook until the mixture reaches a light simmer.
      • Remove from heat and pour into a medium-sized mixing bowl, and set out to cool about 20 minutes before putting the mixture in the refrigerator.
      • Refrigerate the mixture about 4 hours, until fully chilled.
      • Once chilled, process in an ice cream maker according to the manufacturer's instructions. If you’d like to eat it as soft-serve, eat right away.
    • Alternate shortcut method for Eggnog Ice Cream:
      • Place the quart of eggnog in the chilled insert of an ice cream maker.
      • Process according to the manufacturer's instructions. If you’d like to eat it as soft-serve, eat right away.
    • To continue on to make Frangelico-spiked milkshakes or if you prefer traditional ice cream, place the ice cream in an airtight container and put in the freezer for 2 to 4 hours until firm. This step goes for either ice cream method you chose.
      • Note: If ice cream is frozen more than 4 hours, you may need to soften the ice cream for about 20 minutes until its scoop-able. Just leave it on the counter with a towel underneath and it should soften in 10-20 minutes. This is applicable to both versions of the ice cream recipe.

Frangelico-Spiked Eggnog Milkshakes:

  • Combine ice cream, milk and Frangelico in a large blender.
  • Blend until smooth, about 15 seconds.
  • Split between two glasses and serve immediately.

Timing broken down (for homemade ice cream version):

  • 15 minutes for ice cream base
  • 20 minutes to cool out of the refrigerator
  • 4 hours to chill in the refrigerator
  • 25 minutes in ice cream maker
  • 2-4 hours to harden in freezer

Eggnog ice cream recipe is adapted from Alton Brown's recipe on Food Network.

Prep:15 min

Total:9 hours

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