Chai latte milkshake

Name: Chai latte milkshake
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: 1 cinnamon stick, lightly crushed, plus extra to serve; 3 cloves, lightly crushed; 2 cardamom pods, lightly crushed; 2 peppercorns, lightly crushed; 3 tea bags or 3 tbsp loose-leaf black tea; 600ml milk; 200g vanilla ice cream; 100ml double cream, lightly whipped (optional); Ground cinnamon, to sprinkle (optional)

Portion size: Serves 2
Prep time 15 min, plus cooling
Difficulty: easy

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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This indulgent recipe has all the spicy and comforting flavours of a chai latte but in a milkshake. Meet your new favourite drink.

Our chai teacakes make the perfect cosy bake.

Before you start

Make ahead You can infuse the milk and keep it in a container in the fridge for up to 3 days before whizzing into a milkshake. Leave the spices in there for a stronger flavour.

Don’t waste it Any cinnamon sticks used for decoration can be rinsed off then left to dry on some kitchen paper to use again for another dish – they’ll still have plenty of flavour.

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Ingredients

1 cinnamon stick, lightly crushed, plus extra to serve
3 cloves, lightly crushed
2 cardamom pods, lightly crushed
2 peppercorns, lightly crushed
3 tea bags or 3 tbsp loose-leaf black tea
600ml milk
200g vanilla ice cream
100ml double cream, lightly whipped (optional)
Ground cinnamon, to sprinkle (optional)

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Method

Put all the spices, the tea and milk in a saucepan and put over a medium-low heat. Cook gently for 5 mins, stirring regularly, until the milk is a rich beige colour and smells spiced. 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 jug to remove the spices and tea then put in a blender. Add the ice cream and whizz until smooth. Divide between glasses and top with cream and a sprinkling of ground cinnamon, then add a cinnamon stick for decoration if you like.