Dirty Chai Shake Recipe
Make Dirty Chai Shake Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shake Base
Optional Mix-ins & Finish
Method
Prepare Coffee & Chai
Brew 1 cup of strong coffee (or pull a shot of espresso). Allow it to cool to room temperature, then chill in the refrigerator for at least 15–20 minutes. If using an espresso shot as optional extra, chill it as well.
If you don't have chai concentrate, brew a very strong chai: steep 1–2 chai tea bags (or 1–2 tablespoons loose chai spice blend) in 1 cup of boiling water for 7–10 minutes, then strain and chill. Use 1/2 cup of this concentrated chai in the shake.
Assemble Shake
Combine base ingredients
In a blender add 1 cup chilled strong brewed coffee, 2 cups vanilla ice cream, 1 cup whole milk, 1/2 cup chai concentrate, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract.
Add 1/4 teaspoon ground cinnamon and a pinch of ground cardamom to the blender for extra chai spice notes. If you want a stronger coffee presence, add the optional chilled espresso shot now.
Secure the lid and blend on high for 20–40 seconds, or until smooth and frothy. If the shake is too thin, add an additional 1/4–1/2 cup ice cream and blend again; if too thick, add up to 1/4 cup milk or chilled coffee and pulse to combine.
Finish & Serve
Pour the dirty chai shake into two tall glasses (about 2 servings).
Top each shake with a generous dollop of whipped cream (about 1/4 cup per glass).
Sprinkle a pinch of ground cinnamon and 1 teaspoon chocolate shavings or a dusting of cocoa powder over the whipped cream for garnish.
Serve immediately with a straw and enjoy.