“Masala Milk Fusion: A Spiced Chai-Infused Milkshake”

Allergens

Milk, Eggs (in ice cream)

Ingredients

• 2 cups whole milk
• 1 cup vanilla ice cream
• 2 tablespoons masala chai concentrate (recipe below)
• 1 teaspoon cardamom pods, crushed
• 1/4 teaspoon ground cinnamon
• A pinch of nutmeg
• A pinch of ground ginger
• A pinch of ground cloves
• Whipped cream and caramelized sugar crystals for garnish Masala Chai Concentrate:
• 4 cups water
• 1 cup milk
• 1/2 cup granulated sugar
• 4 tea bags (black tea)
• 6 cardamom pods, crushed
• 1 cinnamon stick
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. In a saucepan over medium heat, combine water, milk, and sugar in a saucepan. Add tea bags, cardamom pods, cinnamon stick, ginger, and cloves. Bring to a simmer and cook for 5 minutes. Remove from heat and let steep for 10 minutes.
2. Strain the chai concentrate into a container and discard the solids. Cool completely.
3. In a blender, combine milk, ice cream, masala chai concentrate, cardamom pods, cinnamon, nutmeg, and ground ginger. Blend until smooth.
4. Pour the blend into glasses and top with whipped cream and caramelized sugar crystals. Serve immediately.

Chef’s Insight

To infuse additional flavor into the masala chai concentrate, allow the spices to steep longer in the hot liquid.

Notes

The key to this dish lies in blending the perfect balance of spices for the chai concentrate and ensuring the ice cream is cold before blending to achieve a smooth, thick texture.