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CHAI COOKIE MILKSHAKE RECIPE

October 8, 2020

Don’t let anyone tell you a fall dessert has to have apple or pumpkin. We’re here to tell you that there are no rules for desserts during the autumn season – and if there are, we’re breaking them! PSL lovers, don’t worry; we think you’ll like this one too.

Say “chai” to our latest recipe incorporating ice cream: The Chai Cookie Milkshake. This shake is sure to spice up your entire season, but you don’t need to take our word for it – pop over to your kitchen and mix one up yourself!

Aside from the steps you’ll follow to make cinnamon sugar cookies from scratch, this milkshake recipe only requires four additional ingredients, including our Limited Edition Cinnamon Sugar Cookie ice cream. Your kitchen will smell like a bakery and makes the perfect setting to enjoy this unique fall treat. So, preheat the oven and get to work!

Show us your tasty attempt at recreating this milkshake by tagging us on Facebook, Twitter and Instagram.

Print Recipe

Chai Cookie Milkshake Recipe

Say “chai” to our latest recipe incorporating ice cream: The Chai Cookie Milkshake. This shake is sure to spice up your entire season, but you don’t need to take our word for it - pop over to your kitchen and mix one up yourself!

Ingredients

For the cookies:

  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • Cinnamon sugar mixture, see recipe below

For the cinnamon sugar mixture:

  • 1/4 cup sugar
  • 1 Tablespoon cinnamon, mix cinnamon and sugar until combined
  • Ready to serve chai
  • Caramel sauce
  • Whipped cream
  • Hudsonville’s Limited Edition Cinnamon Sugar Cookie ice cream

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.

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