Chai Milkshakes

Milkshakes are occasionally a favorite treat for our weekly date nights. (Ice cream is an essential food group, right? At least the *real stuff* is.) :)

However, driving by the local cafe for a milkshake isn’t necessarily in our budget (and the ingredients are a bit questionable anyway). So, we whip up our own at home! (Sometimes smuggling the blender into the garage, so we don’t wake up the little ones… shhh…)

As we head into fall, I’ve been thinking of chai tea, pumpkin pies, and warm vanilla puddings.

So, here’s what I was savoring this week:

Chai Milkshake

1 Cup Hard Real Vanilla Ice Cream (soft ice cream will make a more liquidy shake)
1/2 Cup Whole Milk
1 Chai Tea Bag (I recently discovered a “Double Spice Chai“, too- wow!)

Pour milk into a small saucepan, and heat until gently simmering. (You don’t want to boil the milk, but get it hot enough to make tea.) Then add the tea bag, and let steep for 5-10 minutes (or longer, if desired).

Remove the teabag. If you’re in a hurry, you can set the tea-milk in the freezer to cool off quickly (or add an ice cube). If prepared ahead, you can just put the tea in the refrigerator to cool. (‘Cause we want cold milkshakes, not hot ones.) :)

When the tea-milk is cooled, add the ice cream and tea-milk to a blender, and combine until smooth. (Don’t blend too long or it will get liquidy.) Pour into glasses and enjoy!

Makes: 1 tall glass or 2 small servings


  • Add 1-2 Tbl. cooked, pureed Pumpkin or mashed Sweet Potato for a Pumpkin Spice Chai Milkshake!
  • Add 1/2 tsp. vanilla extract or spices (such as cinnamon or a pumpkin pie spice blend).
  • Go super decadent, and top with real whipped cream!

Definitely a “finer thing!”  So, what’s your favorite flavor?

{Photo Credit: adactio}

This post is part of:

Finer Things Friday at Amy’s Finer Things
Frugal Friday at Life as Mom
Vegetarian Foodie Friday at Breastfeeding Moms Unite
Foodie Friday at Designs by Gollum
Fight Back Fridays at Food Renegade
The Grocery Cart Challenge Recipe Swap

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