Ginger Chai Milkshake

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READY IN: 2hrs
Recipe by Chef Aint Bs

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Ingredients Nutrition


  2. In a saucepan over medium heat, mix the sugar and water.
  3. Swirl to fully moisten and then dissolve the sugar.
  4. Bring to a gentle boil, reduce the heat to medium-low, and simmer for 3 minutes.
  5. Remove from the heat, add the ginger and lemon zest, and stir to immerse them in the liquid.
  6. Cover the pan and let steep for 30 minutes. Using a sieve, strain the syrup into a small bowl, pressing the ginger and zest to release all of the liquid.
  7. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 5 days.
  9. In a blender, place the ice cream, sorbet, chai concentrate, and 1/4 cup chilled ginger syrup,.
  10. pulse several times to break up the ice cream and sorbet.
  11. Puree the mixture until smooth, about 1 minute.
  12. Divide between 2 chilled glasses and garnish with crystallized ginger, if desired.

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