This is the only chai concentrate you will ever need. It starts with lots of ginger and cardamom and hints of clove, cinnamon and star anise. Add in sugar and strong black tea and honestly, you could stop there. But what sets this chai concentrate apart from others is the addition of evaporated milk. Boil it down (like you would a real chai), strain and cool, and you've got liquid (rose) gold. And you don't need to stop at just using it in this milkshake - this concentrate can be used for your chai lattes as well!
Masala Chai Milkshakes
Prep Time: 40 minutes Cook Time: 45 minutes Yield: 4-6 servings
INGREDIENTS
For the Chai Concentrate
4 cups water
1/4 inch piece of cinnamon
2 inch piece of ginger, sliced
5 whole cloves
8 green cardamom pod, crushed
1 star anise
1/2 cup white sugar
4 strong orange pekoe teabags
1 can (354 ml) evaporated milk
For the Milkshakes
2 cups vanilla ice cream
3/4 cup chai concentrate
DIRECTIONS
To a pot, add the water, spices and ginger. Bring up to a rapid boil on high and boil for 5 mins.
Add the sugar and tea bags and turn heat down to medium. Boil another 3-5 mins then remove from heat. Allow to steep for 30 mins.
Discard of tea bags, then turn the heat back up to high. Once it starts steaming, add the evaporated milk and bring up to a boil, then immediately turn heat to low and blow or remove from the heat so that it doesn't boil over the pot. Repeat this process 2-3 times, then set heat to low and simmer for 25-30 mins until it reduces by half. Strain into a heatproof jar and store in fridge until completely cool.
When ready to make the milkshakes, add the chai concentrate and vanilla ice cream to a blend. Blend on medium speed until creamy and thick. Pour into glasses or shot glasses and serve.
NOTES
For a thicker shake, use 1/2 cup chai concentrate