Frozen Ginger Chai Chocolate Shake Topped with Iced Gingerbread Cookie Pop

Ingredients (makes 4 shakes)

• 3 cups whole milk
• 1/4 cup loose masala chai tied in cheesecloth, or 4 chai tea bags
• 4 slices peeled fresh ginger
• 12 whole black peppercorns
• 1 cinnamon stick
• 2 tablespoons sugar
• Whipped cream
• 1 pint vanilla ice cream
• Chocolate sauce (store bought) 
• Iced Gingerbread Cookie Pop

Instructions: 

• In a saucepan, warm the milk over medium heat just until it begins to steam and bubble around the edge.
• Remove the saucepan from the heat and add the chai cheesecloth sachet (or tea bags), ginger, peppercorns, cinnamon stick, and sugar. Stir briefly to dissolve the sugar.
• Cover and set aside to cool to room temperature.
• Transfer to an airtight container and chill in the refrigerator for at least 2 hours or (preferably) overnight.
• Just before serving, make the whipped cream.
• Drizzle inside of empty glass with your favorite store-bought chocolate sauce. 
• Pour the cold chai through a fine-mesh sieve into a glass measuring cup and discard the solids.
• Add the ice cream to a blender, then pour over the cold chai and process until smooth.
• Pour into tall frosty glasses, top each with a big dollop of whipped cream,  sprinkle with a pinch of cinnamon, add Iced Gingerbread Cookie Pop and enjoy!