Chocolate Chai Milkshake Recipes

Steps:

• In a blender, combine the ice cream, milk, yogurt, almond butter, and vanilla. Blend until smooth. Pour into 4 glasses. Using a vegetable peeler, shave the chocolate and place on top of each milkshake. Place a straw in each glass and serve.
• Cook's Note: The chocolate can also be grated or finely chopped.

Steps:

• In a saucepot on medium-low heat, steep the milk with the nutmeg, cardamom, fennel seed, pumpkin pie spice, cinnamon, and black peppercorns until the milk is fragrant, about 20 minutes. Stir occasionally to break the milk film or "skin" on the top. Strain and discard the solids. Refrigerate until cold, about 30 minutes.
• In a blender add the ice cream, 1 cup strained milk and chocolate syrup. Blend until smooth. Divide mixture evenly among 4 glasses and serve.

Steps:

• Put all ingredients in a blender and mix until smooth.

Steps:

• Place the milkshake glasses in the freezer for 10 minutes.
• In a 6-cup capacity blender, combine the chocolate ice cream, milk and cayenne pepper.
• Blend for 15 to 20 seconds until smooth.
• To serve, divide the milkshake mixture between the frosted glasses. Cut a slit into each of the strawberries and place on the rim of each glass.
• *Cook's Note: Start with 1/4 teaspoon of the cayenne pepper and increase by 1/4 teaspoon increments until the desired spiciness is reached.

Steps:

• In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
• Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.