- 4 individual chai tea bags
- 1/2 cup boiling water
- 2 cups 2% chocolate milk
- 1/2 cup ice cubes
- 4 dashes ground cinnamon
- 4 dashes ground nutmeg
- Place tea bags in a small bowl; add boiling water. Let stand for 15 minutes or until lukewarm.
- Discard tea bags. Pour tea into a blender; add the milk and ice. Cover and process for 30 seconds or until slushy. Pour into chilled glasses. Sprinkle with dashes of cinnamon and nutmeg; serve immediately. Yield: 4 servings.
Originally published as Chocolate Chai Frappes in Country Woman June/July 2011, p43
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