Spiced tea -- known as "masala chai" in its Indian homeland, or simply "chai" in the U.S. -- wins equally as a warming wintertime beverage or as an iced and frothy summertime treat. A popular example of the latter approach is Starbucks' Chai Frappuccino, made with that company's own Tazo-brand chai concentrate. The same concentrate is available as a retail item for consumers, and can easily be turned into homemade frappuccino.
Things You'll Need
- Chai concentrate
- Tall glasses or glass mugs
- Whipped cream (optional)
- Ground cinnamon (optional)
- Straw and spoon
Pour 2 parts chai concentrate into your blender, then add 1 part milk. Tazo-brand concentrate produces the familiar Starbucks flavor, or use other brands or a homemade concentrate if you find them more to your taste.
Add 2 parts ice to your blender, and up to a tablespoon of sugar for each cup of concentrate you've used. If your blender does a poor job of breaking up ice cubes, used crushed ice from your refrigerator to speed the process.
Blend the mixture until the ice has broken up and you no longer hear the characteristic clatter of large chunks against your blender's blades. The concentrate, sugar and milk should be thoroughly mixed by this time, creating a creamy, frothy beverage with a pale tan color.
Pour the mixture into one or more tall glasses or narrow glass mugs, depending how large a batch you've made. For an authentic coffee-shop appearance, pipe a swirl of whipped cream on top of each serving and sprinkle it lightly with ground cinnamon as a garnish. Serve with a straw and optionally a spoon for the cream.