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Eggnog-Toffee Milkshakes

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  • Prep 5 min
  • Total 5 min
  • Ingredients 4
  • Servings 2
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These flavorful milkshakes would be a treat to have on movie night, a kids holiday party or even with burgers at lunch. It's like a bit of holiday magic in a glass!.
Updated Oct 25, 2023
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Ingredients

  • 3/4 cup eggnog
  • 3 scoops vanilla ice cream (1 1/2 cups)
  • 2 bars (1.4 oz each) chocolate-covered English toffee candy, chopped
  • Whipped cream, if desired

Steps

  • 1
    In blender, place eggnog, ice cream and half of the chopped candy. Cover; blend on medium speed 15 to 30 seconds or until blended. Pour into 2 glasses. Top with whipped cream and remaining chopped candy.

Tips from the Pillsbury Kitchens

  • tip 1
    1/2 cup milk chocolate-coated toffee bits can be substituted for the candy bars.
  • tip 2
    You can purchase pressurized whipped cream in an aerosol can in the dairy case or you can whip your own. For one cup of whipped cream, beat 1/2 cup heavy whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer on low speed until mixture begins to thicken. Then gradually increase the speed to high and beat until soft peaks form. For stiffer whipped cream, beat just until stiff peaks form.
  • tip 3
    For some extra glam, drizzle chocolate-flavor syrup into the glasses before adding the milkshake.

Nutrition Information

570 Calories, 31g Total Fat, 7g Protein, 64g Total Carbohydrate, 58g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
18g
91%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
370mg
15%
Potassium
410mg
12%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
5%
Sugars
58g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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