Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.
Recipe information
Yield
serves 2
Ingredients
1 cup vanilla ice cream
1 cup chilled chai (look for aseptic boxes on supermarket shelves near the soy milk)
Preparation
In a blender, purée the ingredients until smooth, about 30 seconds. Pour into small glasses and serve immediately.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
