Chai latte milkshake

Chai latte milkshake

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

Chai latte milkshake

Our chai teacakes make the perfect cosy bake.

  • Serves icon Serves 2
  • Time icon Prep time 15 min, plus cooling

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.

Nutrition: Per teacake

Calories
233kcals
Fat
5.5g (3g saturated)
Protein
6.6g
Carbohydrates
39g (9.6g sugars)
Fibre
1.5g
Salt
0.5g

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.

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)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.

Nutrition

Nutrition: per serving
Calories
233kcals
Fat
5.5g (3g saturated)
Protein
6.6g
Carbohydrates
39g (9.6g sugars)
Fibre
1.5g
Salt
0.5g

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Mocktail recipes

Matcha float

The soothing pastel green of an iced matcha latte gets...

Save recipe icon Save recipe icon Save recipe

Mocktail recipes

Vegan soda float

We’ve made a plant-based soda float by giving it the...

Save recipe icon Save recipe icon Save recipe

Mocktail recipes

Coke float

There’s something deliciously retro about a coke float – two...

Save recipe icon Save recipe icon Save recipe

Cupcakes

Chai cupcakes

Starting with a chai-infused milk, these cupcakes have a beautifully...

Save recipe icon Save recipe icon Save recipe

Baking recipes

Toasted chai teacakes

Toasted teacakes speckled with currants are a classic teatime treat,...

Save recipe icon Save recipe icon Save recipe

Chai recipes

Classic masala chai

This classic masala chai recipe combines aromatic spices, strong black...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.