Pistachio Chai Milkshake with Cinnamon
Ingredients
1.Vanilla Ice Cream - 12 oz. of
2.Whole Milk - 5 oz.
3.Chai Tea Leaf - enough to fill a standard tea bag
4.Honey – As required
5.Roasted Salted Pistachios - ½ cup, finely chopped
6.Whipped Cream – For topping
7.Cinnamon - 2 teaspoons
Directions
Put Chai Tea Leaf in a teabag or brewing method of choice.
Heat roughly 5 oz. of milk in a saucepan with the teabag submerged in the milk.
Stir milk to avoid burning and to help with the steeping process.
Cook on low for 15 mins or until the tea has flavored the milk.
Set milk tea aside to cool.
Once the milk tea has cooled, scoop vanilla ice cream into a blender. Three large scoops should work. Roughly 12 oz.
Pour cooled milk tea into the blender with the ice cream. You want a 3:1 proportion, so 3-parts ice cream to 1-part milk tea.
Blend until smooth and all ice cream chunks have been broken down.
While milkshake is in blender, pour honey onto a small plate to prepare your serving glass.
Dip the rim of your serving glass in some honey.
Dip the honey’d rim of the serving glass in the finely chopped pistachios.
Pour the milkshake into the serving glass.
Top with whipped cream.
Shake some cinnamon over top for garnish.
Enjoy!
Recipe provided by: Chef Alex Bassett Strange
Ingredients:
1.Vanilla Ice Cream - 12 oz. of
2.Whole Milk - 5 oz.
3.Chai Tea Leaf - enough to fill a standard tea bag
4.Honey – As required
5.Roasted Salted Pistachios - ½ cup, finely chopped
6.Whipped Cream – For topping
7.Cinnamon - 2 teaspoons
Ingredients:
1.Vanilla Ice Cream - 12 oz. of
2.Whole Milk - 5 oz.
3.Chai Tea Leaf - enough to fill a standard tea bag
4.Honey – As required
5.Roasted Salted Pistachios - ½ cup, finely chopped
6.Whipped Cream – For topping
7.Cinnamon - 2 teaspoons
