Too warm for hot drinks but still craving the spice? This chai latte milkshake is your sweet spot – all the cosy, spiced flavour of masala chai, served ice-cold and Queensland ready. Creamy, comforting and just the thing when winter forgets to show up.
Chai Milkshake
Serves 2
15 min
What do I need?
- 1 cinnamon stick, lightly crushed, plus another to serve
- 3 cloves, lightly crushed
- 2 green cardamom pods, lightly crushed
- 2 black peppercorns, lightly crushed
- 3 tea bags or 3 tablespoons loose-leaf black tea
- 600 mL full cream milk
- 200 g vanilla ice cream
- 100 mL double cream, lightly whipped
- Ground cinnamon, to sprinkle
How do I make it?
- Put all the spices, the tea and the milk in a saucepan and set over low–medium heat. Cook gently for 5 minutes, stirring regularly, until the milk is a rich beige colour and smells aromatic. Remove from the heat, cover with a lid and leave to infuse for about 30 minutes until completely cool.
- Strain the milk through a sieve into a blender to remove the solids (discard). Add the ice cream and blend until smooth.
- Divide between glasses and top with whipped cream and a sprinkling of ground cinnamon. Add a cinnamon stick for decoration.
