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Chai Frozen Milkshakes

Name: Chai Frozen Milkshakes
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 3 Cup whole milk; 0.25 Cup loose masala chai tied in cheesecloth; 4 Slice peeled fresh ginger; 12 whole black peppercorns; 1 cinnamon stick; 2 tablespoon sugar; whipped cream; 1 pint vanilla ice cream; ground cinnamon for garnish

TASTElist

Indian spiced tea—masala chai—has a lovely delicacy and a fortifying strength. We harnessed both qualities for these refreshing milkshakes that should help you get through the muggiest summer afternoon. Chai tea bags are handy, but we suggest making your own sachet, using cheesecloth and a good-quality masala chai, a blend of loose-leaf black tea with whole spices such as cardamom pods, cloves, fennel seeds, black peppercorns, cinnamon, and dried ginger.

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Ingredients

number of servings

3 Cup whole milk Added to
¹⁄₄ Cup loose masala chai tied in cheesecloth Added to
4 Slice peeled fresh ginger Added to
12 whole black peppercorns Added to
1 cinnamon stick Added to
2 tablespoon sugar Added to
whipped cream Added to
1 pint vanilla ice cream Added to
ground cinnamon for garnish Added to

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Directions

20 min.

1. Step

Place 4 tall glasses in the freezer to chill. In a saucepan, warm the milk over medium heat just until it begins to steam and bubble around the edge.

2. Step

Remove the saucepan from the heat and add the chai sachet (or tea bags), ginger, peppercorns, cinnamon stick, and sugar. Stir briefly to dissolve the sugar.

3. Step

Cover and set aside to cool to room temperature. Transfer to an airtight container and chill in the refrigerator for at least 2 hours or (preferably) overnight.

4. Step

Just before serving, make the whipped cream.

5. Step

Pour the steeped chai through a fine-mesh strainer and discard the solids.

6. Step

Add the ice cream to a blender, then pour in the cold chai and process until smooth.

7. Step

Pour into the chilled glasses, top each with a big dollop of whipped cream, and dust with a little ground cinnamon. Serve immediately.

3 February 2023

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