National Chocolate Milkshake Day

There are a lot of weird and strangely specific food holidays out there. For example,

February 9 is National Bagels and Lox Day

March 11 is Oatmeal-Nut Waffles Day

April 21 is Chocolate-Covered Cashew Truffle Day

July 9 is Don’t Put All Your Eggs in One Omelette Day (I’m actually not 100% sure what this even means)

October 5 is National Apple Betty Day

December 30 is National Bicarbonate of Soda Day (aka National Baking Soda Day)

I want to know two things:

1. Who decides on these random food holidays?

2. How does something so specific as “Crab-Stuffed Flounder” get its own food holiday (February 18, for the record).

If you can answer, I will send you some chocolate-covered cashew truffles on April 21.

*I will not send you chocolate-covered cashew truffles. But I still want to hear the answers!*

And yesterday, September 12, was National Chocolate Milkshake Day. So I made chocolate milkshakes.

Except this isn’t just any chocolate milkshake. This is a specially-flavored chocolate milkshake. I’ll give you three guesses as to what flavor I added, but I’m guessing you won’t need all three…

Yup, chai. Chocolate Chai Milkshakes are where it’s at!


Chocolate Chai Milkshakes

Cook Time: 15 minutes

Yield: 3-4 servings

Chocolate Chai Milkshakes

The trick to making these milkshakes is to stop the ice cream maker before it is done processing. This will gave you the creamy texture of a milkshake without requiring you to mix the ice cream with even more milk.


  • 2 chai tea bags
  • 1 cup half and half
  • 2 cups heavy cream
  • 1/4 cup cocoa powder
  • 2 oz chopped chocolate
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar


  1. Dip the chai tea bags into the half and half in a small bowl, and allow to steep for 8-10 minutes.
  2. Remove the tea, squeezing the bags over the bowl, then combine the half and half with the rest of the ingredient in a medium sauce pan.
  3. 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.
  4. Pour the liquid into your ice cream maker, and process according to the manufacturer's instruction. Stop the ice cream maker when the ice cream is just beginning to get smooth and creamy (just over halfway through the processing my case, after 12-15 minutes). This way, you'll have the milkshake texture without blending the ice cream with more milk or cream.
  5. Divide among three to four glasses and serve.


  1. says

    Oh wow… these look delicious! It’s genius to stop the ice cream maker early for an “intense milkshake experience” πŸ™‚ (I am totally drooling all over my keyboard as I type this…)