
Chai latte milkshake
- Published: 28 Jan 25
- Updated: 11 Feb 25
Meet your new favourite drink. This recipe has all the spicy and comforting flavours of a chai latte but in a milkshake.

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.
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)
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.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 233kcals
- Fat
- 5.5g (3g saturated)
- Protein
- 6.6g
- Carbohydrates
- 39g (9.6g sugars)
- Fibre
- 1.5g
- Salt
- 0.5g
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