Recipe for: Chocolate Pumpkin Milkshake (Halloween) - photo 1
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Recipe for: Chocolate Pumpkin Milkshake (Halloween)

Drinks halloween 60 min Medium 0 views ~41.22 PLN - (0)
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Description

Creamy chocolate milkshake with roasted pumpkin puree — a fall, velvety drink with a hint of spice, perfect for a Halloween party. The combination of sweet vanilla ice cream, milk, and delicate pumpkin creates a rich, thick consistency; cocoa adds depth to the chocolate flavor, while cinnamon and a pinch of salt enhance the pumpkin aroma. Serve chilled in tall glasses, topped with whipped cream and pumpkin seeds or grated dark chocolate. This drink is both a dessert and a seasonal twist on the classic milkshake — easy to prepare, visually impressive (perfect for Halloween: you can add "spider webs" made of chocolate or red syrup), and friendly for both kids and adults.

Ingredients Used

Ingredients (10)

Servings:
4
  • Pumpkin 300 g
  • Milk 300 ml
  • Vanilla ice cream 300 g
  • Cocoa 30 g
  • Sugar 40 g
  • 🌿 Spices
  • Cinnamon 4 g
  • Salt 1 g
  • ✨ Optional
  • Bita śmietana 120 g
  • Roasted pumpkin seeds 30 g
  • Plant-based milk 300 ml
💰 Estimated dish cost: ~41.22 PLN (10.31 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the pumpkin

1

If you are using fresh pumpkin: preheat the oven to 200°C (top and bottom heat). Wash the pumpkin, carefully cut it in half, and remove the seeds with a spoon (you can keep them for roasting as a snack). Cut the flesh into pieces about 3-4 cm wide (you don't need to peel hokkaido — the skin will soften in the oven; for other varieties, peel them). Place the pieces skin side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes, until the flesh is soft (check with a fork — it should go in smoothly). Remove, let cool for a few minutes, then drain excess liquid and blend with an immersion blender or in a food processor until smooth. Measure out 300 g of puree for the recipe.

Ingredients: Pumpkin
Use a large baking tray and parchment paper. If the puree is watery, strain it through a sieve or evaporate it for a few minutes in a pan to avoid thinning the milkshake. A common mistake: undercooked pumpkin gives a watery taste — make sure it is soft.

Milkshake

2

Prepare a blender with a capacity of at least 1 liter. In the blender, add: 300 g pumpkin puree, 300 g vanilla ice cream, 300 ml milk, 30 g cocoa, 40 g sugar, 4 g cinnamon, and 1 g salt. Cover the blender. Start blending on low speed for 10-15 seconds to combine the ingredients, then increase the speed to medium-high and blend for 20-30 seconds until the mixture is completely smooth and creamy. If the consistency is too thick, add 30 ml of milk and blend again; if too thin, add 30-50 g of ice cream and blend again.

Ingredients: Pumpkin, Vanilla ice cream, Milk, Cocoa, Sugar, Cinnamon, Salt
Use a blender or an immersion blender with a tall bowl. Start at a low speed to avoid splattering. Check the consistency after 30 seconds — the milkshake should be thick but pourable. A common mistake: adding too much milk at once dilutes the flavor.

Decoration and serving

3

Pour the milkshake into four tall glasses. If you are using whipped cream (optional), whip 30% cream in a metal bowl with a mixer until stiff peaks form (about 2-3 minutes on medium speed). Add 30 g of whipped cream to each serving. Sprinkle the top with 7-8 g of roasted pumpkin seeds per serving (optional) or lightly dust with a bit of cocoa for a 'dark' Halloween effect. Serve immediately with a thick straw.

Ingredients: Bita śmietana, Cocoa
For whipping the cream, use a chilled bowl and mixer attachments; this will help the cream whip faster and prevent it from curdling. If you are adding seeds, first toast them for 3-5 minutes in a dry pan over medium heat, stirring — they will be crunchy and aromatic. A common mistake: decorating too early — the decoration may melt, serve immediately after preparation.

Vegan version (optional)

4

To make a vegan version: instead of cow's milk, use 300 ml of plant-based milk (oat or soy) and instead of vanilla ice cream, use vegan vanilla ice cream. Follow the same procedure as in the blending step — you may need a bit more ice cream to achieve a creamy consistency.

Ingredients: Plant-based milk
If you are using plant-based milk, choose unsweetened to better control the flavor; optionally add 10-20 g more sugar if you need a sweeter version. Tool: blender.

Fun Fact

💡

Pumpkin has been valued in European kitchens since the 17th century as a versatile ingredient. Combining pumpkin with cocoa is a modern trend — chocolate enhances the creaminess and depth of flavor of the vegetable puree.

Best for

Halloween Przyjęcie jesienne Deser po niedzielnym obiedzie

Tips

🍽️ Serving

Serve the milkshake in clear tall glasses to showcase the layer of creamy pumpkin and chocolate. For a Halloween effect, add a bit of red syrup (e.g., raspberry) on top in the form of "blood" or create a pattern with melted dark chocolate. Serve with a thick straw and a long spoon.

🥡 Storage

Milkshake is best served immediately. If you need to store it, pour it into an airtight container and chill for a maximum of 12 hours in the refrigerator — before serving, mix or briefly blend again. Freezing after adding whipped cream is not recommended; small portions of pumpkin puree can be frozen separately for future use.

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