CHAI COOKIE MILKSHAKE RECIPE

Method

For the cookies:

• 1)

  Beat the butter and sugar until light and fluffy (about 2-3 minutes) with an electric mixer.

• 2)

  Add the cinnamon and beat to combine.

• 3)

  Add the flour and salt, mixing on low until the dough just comes together; be careful not to overmix.

• 4)

  Put the mixed dough in a gallon sized freezer bag and place it on a flat surface. Leaving the top of the bag open, roll the dough into a 9 x 10  ½” rectangle; the bag will serve as a guide. It should be about ¼” inch thick.

• 5)

  Seal the bag and refrigerate for at least one hour.

• 6)

  Preheat the oven to 300º and line 2 baking sheets with parchment paper.

• 7)

  Using a leaf shaped cookie cutter, cut out shapes from the dough, and place them on the lined baking sheets.

• 8)

  Sprinkle them with additional cinnamon sugar and bake for 18-20 minutes or until lightly golden but not browned around the edges. Cool completely.

For the milkshake:

• 1)

  Drizzle caramel sauce down the side of a soda glass.

• 2)

  Fill with scoops of Hudsonville’s Limited Edition Cinnamon Sugar Cookie ice cream.

• 3)

  Pour chilled, ready to drink chai to fill over the ice cream.

• 4)

  Top with whipped cream and crumbled cinnamon sugar cookies. Garnish with a full cookie.