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.

Coconut Chai Ice Cream


I have been trying to convince Dan that we need an ice cream maker for months. It came up every time I found a great ice cream or frozen yogurt recipe. It came up whenever we thought about having ice cream for dessert but didn’t want to spend the money. It came up when our friends made currant sorbet and wine slushies.

Truth be told, I think Dan was getting a little sick of the “let’s get an ice cream maker!” line.

But the final straw came three weeks ago at Wegman’s. We pushed our cart of onions, garlic, pasta and yogurt down the frozen foods aisle, searching for something to satisfy our ice cream craving. Carton after carton of ice cream was pulled out of the freezer, examined, and returned. Why? Because every single one had corn syrup as one of the first four ingredients.


It didn’t matter whether it was ice cream or frozen yogurt, low-fat or full-fat ice cream. Every single brand and every single flavor had corn syrup as a main ingredient. I refused to buy anything that had such an unnessary, over-processed ingredient, and we left the grocery store without any frozen treats.

As luck would have it, my friend Megan texted me the very next day: “Do you want an ice cream maker?” She had gotten the KitchenAid ice cream attachment, and was looking to get rid of her freestanding Cuisinart machine. I squealed a little, and responded with a “YES. I’ve been trying to convince Dan to get one for months!”

I broke it out and made two types of ice cream this weekend: peanut butter chocolate chip and coconut chai (surprise, surprise). The peanut butter batch ended up somewhat grainy and needs some tweaking. But the chai? Perfection.


Coconut Chai Ice Cream

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Yield: 1 quart

Coconut Chai Ice Cream

I imagine that this sweetly spiced ice cream would also make a terrific milkshake. If you'd like, you can use light coconut milk to cut out some of the fat, but it will make the texture less creamy and more icy in the end.


  • 1 cup water
  • 1 cup granulated sugar
  • 1 14 ounce can coconut milk
  • 2 tablespoons instant chai powder OR 3 tablespoons chai tea, ground to a powder


  1. In a small saucepan over low heat, mix the water and sugar. Heat, stirring constantly, until the sugar is completely dissolved. Remove from the heat.
  2. Mix in the coconut milk and chai. Refrigerate until completely cooled, at least 1 hour.
  3. Pour the coconut milk into your ice cream maker, and process according to the manufacturer's instruction.

What’s your favorite ice cream flavor?