I know, I know…to complain about the heat is the least interesting thing one can do…actually to complain about the weather at all is rather dull. The weather here in Middle Tennessee is “normal” and truthfully, better than normal. But after a few days of temps in the 90’s and 90 percent humidity one just succumbs!
I had this container of Tazo Chai Latte, I was hot and sweaty, I wanted something cold…very cold. Time to experiment. Popping the Chai Latte along with some milk, thick chocolate syrup, a bit of brown sugar, a splash of vanilla extract and a pinch of cayenne into my always ready ice cream maker…20 minutes later along with a dusting of cocoa…with one bite I was cooler! I had, surprisingly, one of the most intriguing frozen ice cream-like desserts I have ever made, “Spicy Chocolate Chai Frozen Latte”.
I always get my ingredients measured out and ready before starting one of my kitchen experiments. The “mise en place”.
The churning begins…..
…halfway through the chocolate syrup is added.
The magic of modern machinery happens right before my eyes!
It’s creamy with no cream, sweet with just a bit of sugar, cold when it’s hot!
Spicy Chocolate Chai Frozen Latte
- 2 cups Tazo Chai Latte (or any other brand), chilled
- 1 cup whole milk
- 1/3 cup brown sugar
- 1 cup good thick chocolate syrup
- splash of vanilla extract
- pinch of cayenne pepper
- cocoa powder
- In a sauce pan set over medium heat mix together the whole milk and brown sugar. Stirring until sugar has dissolved. Remove from heat and let cool completely, chill.
- Add the chai latte, chilled milk-sugar mixture, vanilla extract & cayenne pepper to the ice cream freezer. Turn on freezer.
- Halfway through the freezing process, about 12 minutes, add the chocolate syrup. Continue freezing. When mixture is frozen turn off machine. Serve frozen latte scoops with a dusting of cocoa powder. You can also serve later, just cover the ice cream and keep in freezer until ready to enjoy. I prefer eating immediately as it is creamier at this point. When it is frozen it become more icy. Either way it is very good and refreshing and lower fat than traditional recipes.
Teresa Blackburn http://www.teresablackburnfoodstyling.com www.foodonfifth.com