Ingredients:
2 cups vanilla ice cream
1 cup rich, creamy eggnog
¼ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
Whipped cream for topping
2 tablespoons crushed gingersnap cookies
Additional nutmeg for garnish
Instructions:
Prepare your ingredients by measuring everything before beginning.
Allow the ice cream to soften at room temperature for 5-7 minutes for easier blending.
Combine the ice cream, eggnog, nutmeg, and cinnamon in your blender container. Secure the lid properly before starting the blender.
Begin blending on low speed for 15 seconds, then increase to medium-high until the mixture becomes smooth and creamy. This should take about 30-45 seconds total.
Check the consistency – if the milkshake is too thick, add another tablespoon of eggnog and blend for 10 more seconds.
Pour immediately into two chilled glasses, filling them about ¾ full.
Top each milkshake with a generous swirl of whipped cream using a spoon or piping bag.
Sprinkle with crushed gingersnap cookies and a light dusting of nutmeg for presentation.
Serve immediately with a straw and spoon for the best tasting experience.
Serve and Enjoy 
