Pumpkin Milkshake with Yolks and Cinnamon Cookies

Ingredients:

Milkshake

• 3 pasteurized eggs, separate the whites from the yolks, reserving the whites for the cookies
• 1 cup of sugar
• 1 cup heavy cream
• 1 cup of milk
• 450 gr. pumpkin puree
• 2 tablespoons vanilla extract
• 1.5 tsp ground cinnamon
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 4 cups vanilla ice cream
• Whipped cream, for decoration
• Strawberry syrup

Cinnamon cookies

• 1/2 cup premium wheat flour
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 tsp cinnamon
• A pinch of nutmeg
• 3 egg whites, beaten
• 60 g melted butter
• 1/2 tsp vanilla extract

Preparation:

1. Add all milkshake ingredients except ice cream to a blender and blend until smooth. Add ice cream and blend until smooth.
2. Pour into glasses, garnish with whipped cream and syrup, sprinkle with nutmeg and a piece of cinnamon cookie.
   
   Cinnamon cookies
   
   Preheat oven to 170°C. Lightly grease a cookie sheet.
   
   In a bowl, combine all dry ingredients. Fold the wet ingredients into the dry mixture. Spread the mixture evenly into cookie shapes on the prepared baking sheet. Bake until golden brown, 8 to 10 minutes. Cool. Break into pieces. Use as a garnish for milkshakes.
   
   Note
   
   Consuming raw or undercooked foods can lead to food poisoning..