Nov 042011

Ah, yes, my love for pumpkin is sneaking up on me again. Remember when I said that I always seem to have some sort of left over pumpkin puree after I make something with it? Well, here is an amazing way to get rid of it.

Pumpkin chai milkshakes!

This was seriously made in about 5 minutes. If you add in the prep and clean up time, I would say it’s a 15 minute project–AT THE MOST.

And I absolutely love chai–to the moon and back–so this recipe is a nice change to my normal chai lattes. Do you guys ever get chai concentrate and make your own lattes? I always do! It’s SOO much cheaper than buying chai in a coffee shop. You just fill your coffee mug with half chai concentrate and half whole milk (or whatever type of milk you prefer but whole milk works best), then pop your mug into the microwave, and heat it until it’s warm enough! I favor Tazo chai because I’m a fan of really, really spicy chai. Tazo does the trick although if anyone can recommend an even spicier concentrate, I’ll love you forever.

Ohhh, and to make a homemade chai latte even more like the coffee shop, invest in something like this so you can froth your milk and top off your chai latte (or any coffee drink) with some nice foam and a sprinkle of cinnamon!

But I digress…back to the chai pumpkin milkshakes:

The pumpkin is the stronger flavor between it and the chai, but there are subtle hints of chai in every sip. And that’s the way I like it. If you’re more of a chai fan, I would suggest adding an extra 1/4 cup chai concentrate.

Pumpkin Chai Milkshakes (Makes 2 Servings)

  • 6 Scoops vanilla ice cream
  • 4 Tablespoons milk
  • 2 Heaping tablespoons pumpkin puree
  • 1/2 Cup chai concentrate
  • Cinnamon

In a blender, add 3 scoops of vanilla ice cream and the chai concentrate. Blend until everything is smooth and incorporated. Then add the remaining 3 scoops, the milk, and the pumpkin puree. Blend everything thoroughly until it is well mixed (but make sure to stop right after it’s well blended so you don’t thin it out too much).

Pour into two glasses, and sprinkle the top of the milkshake lightly with cinnamon. Serve immediately.

Oh, and I’ll be attending Foodbuzz’s Blogger Festival tomorrow and throughout the weekend! So excited!! I’ll be learning some new tricks and meeting lots of food bloggers from all over. Check out the program for the festival activities–the menus are amazing. I’ll be taking lots of pictures!! :)

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  10 Responses to “Pumpkin Chai Milkshake”

  1. This looks perfect for this time of year! Thanks for sharing!

  2. Have a great time at the Blogger Festival. Sounds like fun!

  3. I saw your post on FB this morning and wanted one of this so bad – YUM to the TUM:) Enjoy attending the festival – nothing like talking about food and blogging – Have a Fun Weekend:)

  4. This makes me wish I liked pumpkin, it looks amazing

  5. I also LOVE the Tazo chai concentrate and like to make it a tad spicier by adding 4-5 whole black peppercorns and a cardamom pod to the saucepan as I’m heating it up. You could probable just throw a few peppercorns into your mug before it hits the microwave and get the same effect. Yum!

    • Lily, that’s SUCH a great idea!! I debated on making my own chai but there are so many different recipes! I’m going to totally try adding black peppercorns and a cardamon pod to make it spicier. Thanks for the tip!!! :)

  6. oh gosh, this looks so delicious Steph! And you kind of need to give me that really cute glass! It’s so picture perfect, lol.

  7. Just Stumbled this!!
    Looks so so delicious.
    I’m a huge fan of pumpkin and chai…can’t wait to try this out!

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