Chai Spiced Espresso Milkshake Recipe

Ingredients

Espresso: 2 shots (about 2 oz or 60 ml), freshly brewed and cooled
Milk: 1 cup (240 ml), whole or 2% for creaminess (substitute with oat or almond milk for dairy-free)
Vanilla Ice Cream: 2 cups (about 4 scoops), high-quality
Chai Spice Blend:
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- Pinch of black pepper (optional, enhances spice warmth)
Sweetener: 1–2 tbsp honey, maple syrup, or sugar (adjust to taste)
Whipped Cream: Optional, for topping
Garnish: Pinch of cinnamon or cocoa powder, optional

Prepare Espresso: Brew 2 shots of espresso and let them cool to room temperature to prevent melting the ice cream too quickly. You can place it in the fridge for 10 minutes to speed up cooling.
Combine Ingredients: In a blender, add the cooled espresso, milk, vanilla ice cream, chai spice blend, and sweetener of choice.
Blend: Blend on medium-high speed for 30–45 seconds until smooth and frothy. Taste and adjust sweetness or spices if needed.
Serve: Pour the milkshake into chilled glasses. Optionally, top with whipped cream and a sprinkle of cinnamon or cocoa powder.
Enjoy: Serve immediately with a straw or spoon for the ultimate experience.

Make it Vegan: Use dairy-free ice cream and plant-based milk.
Adjust Spice: For a stronger chai flavor, increase the spice blend by 1/4 tsp total.
Chill Glasses: Place glasses in the freezer for 10 minutes before serving to keep the milkshake cold.
Espresso Substitute: If you don’t have an espresso machine, use 1/4 cup strong brewed coffee or 1 tsp instant espresso powder dissolved in 2 oz hot water.