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


  • 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!