Ginger Chai Milkshake

1. 1

   GINGER SYRUP.

2. 2

   In a saucepan over medium heat, mix the sugar and water.

3. 3

   Swirl to fully moisten and then dissolve the sugar.

4. 4

   Bring to a gentle boil, reduce the heat to medium-low, and simmer for 3 minutes.

5. 5

   Remove from the heat, add the ginger and lemon zest, and stir to immerse them in the liquid.

6. 6

   Cover the pan and let steep for 30 minutes.

7. 7

   Using a sieve, strain the syrup into a small bowl, pressing the ginger and zest to release all of the liquid.

8. 8

   Cover with plastic wrap and refrigerate for at least 30 minutes or up to 5 days.

9. 9

   MILKSHAKE.

10. 10

    In a blender, place the ice cream, sorbet, chai concentrate, and 1/4 cup chilled ginger syrup,.

11. 11

    pulse several times to break up the ice cream and sorbet.

12. 12

    Puree the mixture until smooth, about 1 minute.

13. 13

    Divide between 2 chilled glasses and garnish with crystallized ginger, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.