Chai Spiced Milkshake
Creamy chai spiced milkshake made with real tea, chai spices, and vanilla ice cream. Tips for dairy-free swaps and texture control.
The (not so) secret to this delicious milkshake is using actual tea in addition to the chai spices.
Submitted by: Geoff Marshall from Chicago, IL
Yield: 2 servings
- Brew the chai in hot milk, then cool before blending with vanilla ice cream for best flavor.
- Adjust thickness with the ice cream to milk ratio, or add banana for silkiness.
- Swap coconut milk and dairy free ice cream to make it vegan, and steep 5 to 10 minutes for strong chai notes.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Why use real tea in the milkshake?
Real black tea adds depth, tannins, and authentic chai flavor that spices alone cannot replicate. Steeping the tea in warm milk lets the tea and spices meld for a richer taste.
How long and how hot should I steep the tea and spices?
Heat milk to about 160 to 185°F so it is hot but not boiling. Whisk in the chai spice mix, turn off the heat, add the tea bag, and steep 5 to 10 minutes depending on how strong you want it.
Can I use loose leaf tea instead of a tea bag?
Yes. Use a tea infuser or strain the milk after steeping. For loose leaf, use about 1 to 1.5 teaspoons per cup of milk, or one strong scoop if you prefer bolder flavor.
How do I control the milkshake thickness?
More ice cream makes it thicker, more milk makes it thinner. Pulse the blender to keep some texture. Adding a banana also thickens and smooths the shake without extra ice cream.
Can I make this dairy free or vegan?
Yes. Substitute coconut milk or another plant milk and use a dairy free vanilla ice cream. Coconut milk adds a pleasant flavor that complements the chai spices.
How can I cool the spiced milk quickly?
Pour the warm spiced milk into a shallow pan or baking dish to increase surface area and refrigerate. You can also set the pan in an ice bath to speed cooling.
Should I add sweetener, and when?
Add sweetener if you like it sweeter. Liquid sweeteners like honey or maple syrup dissolve easily and can be stirred into the warm milk before cooling. Taste and adjust after blending.
Can I store leftovers and how long will they keep?
Milkshakes are best fresh. Store leftovers in the fridge up to 24 hours, but texture and froth will change. If frozen, ice crystals will form and flavor will dull.
Why use real tea in the milkshake?
Real black tea adds depth, tannins, and authentic chai flavor that spices alone cannot replicate. Steeping the tea in warm milk lets the tea and spices meld for a richer taste.
How long and how hot should I steep the tea and spices?
Heat milk to about 160 to 185°F so it is hot but not boiling. Whisk in the chai spice mix, turn off the heat, add the tea bag, and steep 5 to 10 minutes depending on how strong you want it.
Can I use loose leaf tea instead of a tea bag?
Yes. Use a tea infuser or strain the milk after steeping. For loose leaf, use about 1 to 1.5 teaspoons per cup of milk, or one strong scoop if you prefer bolder flavor.
How do I control the milkshake thickness?
More ice cream makes it thicker, more milk makes it thinner. Pulse the blender to keep some texture. Adding a banana also thickens and smooths the shake without extra ice cream.
Can I make this dairy free or vegan?
Yes. Substitute coconut milk or another plant milk and use a dairy free vanilla ice cream. Coconut milk adds a pleasant flavor that complements the chai spices.
How can I cool the spiced milk quickly?
Pour the warm spiced milk into a shallow pan or baking dish to increase surface area and refrigerate. You can also set the pan in an ice bath to speed cooling.
Should I add sweetener, and when?
Add sweetener if you like it sweeter. Liquid sweeteners like honey or maple syrup dissolve easily and can be stirred into the warm milk before cooling. Taste and adjust after blending.
Can I store leftovers and how long will they keep?
Milkshakes are best fresh. Store leftovers in the fridge up to 24 hours, but texture and froth will change. If frozen, ice crystals will form and flavor will dull.
Comments