Chocolate Chai Milkshake

Dip the chai tea bags into the half-and-half in a small bowl, and allow to steep for 8-10 minutes.

Remove the tea, squeezing the bags over the bowl, then combine the half-and-half with the rest of the ingredients in a medium sauce pan.

Cook over low heat, stirring often, until everything is warmed through and the chocolate is completely melted. Remove from heat and refrigerate for at least 1 hour to allow the mixture to cool completely.

Pour the liquid into your ice cream maker, and process according to the manufacturer’s instructions. Stop the ice cream maker when the ice cream is just beginning to get smooth and creamy (just over halfway through the processing time; in my case, after 12-15 minutes). This way, you’ll have the milkshake texture without blending the ice cream with more milk or cream.

Divide among three to four glasses and serve.