Holiday Hedonism: Gingerbread Freakshake You Need to Try

Thalia Ho

Learn how to make the most eye-catching and mouthwatering gingerbread "freakshake" (also known as a "monstershake") in the comfort of your own home. These delicious shakes are lightly spiced, sweetly flavored by chocolate and are so simple to make. They come together in a matter of minutes, too. Perfectly delicious and decadent, especially for the holidays!

Make the chocolate hazelnut sauce.

Place 7 ounces (200 grams) of the chocolate hazelnut spread and 3.5 ounces (100 millilitres) of the heavy cream in a small saucepan set over medium heat. Heat, stirring often, until evenly combined and the sauce is fluid, about 2 minutes. Remove from the heat and pour the sauce into a small pouring jug and set it aside to cool slightly.

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Make the whipped cream.

Next, make the vanilla whipped cream. Place the remaining 8.5 ounces (240 millilitres) of heavy cream and vanilla bean pod seeds in the bowl of a stand mixer fitted with the whisk attachment. Whisk, on medium speed until soft peaks form. Increase the speed to medium-high, and continue to whisk until the cream forms stiff peaks. Remove the bowl from the mixer and set it aside in the refrigerator until needed for assembly.

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Make the milkshake.

Place the milk, gingersnap cookies, maple syrup, vanilla bean extract, cinnamon, ginger, espresso powder (if using), nutmeg, allspice and salt in a blender. Blend the ingredients, on medium-high speed until just combined, about 30 seconds.

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Add in the vanilla ice cream and ice cubes and blend until smooth and evenly combined. Put the milkshake jug in the refrigerator to chill whilst you begin to assemble.

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Assemble the freakshake.

Drizzle the inside of 2 mason jars or large glasses with half of the chocolate hazelnut sauce.

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Coat the inside and outside of the glasses rim in a thick layer with the remaining 6.2 ounces (175 grams) of the chocolate hazelnut spread.

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Press a few pretzels into the layer of chocolate hazelnut spread.

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Divide the milkshake evenly between the glasses.

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Top with a dollop of the vanilla bean whipped cream.

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Then, decorate as you desire! We used salted caramel sprinkles, brûlée marshmallows and peanut butter cups. Drizzle over the remaining chocolate hazelnut sauce too!

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Add a few straws and serve immediately!

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