Exact quantities, then the method.
This biscuit milkshake is a thick, diner-style shake built on Tetley Digestive Biscuits tea, a Black Tea brewed strong then chilled so it tastes properly of malty biscuit without watering the shake down. Real digestives go into the blender too, for that crushed-biscuit texture.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Biscuit Milkshake recipe. Canonical: https://teas.co.uk/recipes/biscuits/biscuit-milkshake/
It is tea and biscuits, in a milkshake. Five minutes, no cooking, and it makes two tall glasses.
You'll need
- 3 Tetley Digestive Biscuits tea bags
- 100ml just boiled water, for a strong concentrate
- 4 large scoops vanilla ice cream
- 150ml cold milk
- 4 digestive biscuits, plus 1 to crumble on top
- 1 tablespoon caramel or honey, optional
- Squirty or whipped cream, to finish
Method
- Steep 3 tea bags in just 100ml just boiled water for 5 minutes for a strong concentrate, then chill it in the freezer for 10 minutes so it does not melt the ice cream.
- Put the ice cream, cold milk, 4 digestive biscuits, the chilled tea concentrate and the caramel into a blender.
- Blend in short bursts to a thick, spoonable shake. Add a splash more milk only if it will not move.
- Pour into two tall, chilled glasses.
- Top with whipped cream and the crumbled digestive. Serve straight away with a fat straw and a spoon.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Digestive Biscuits, 40 Tea Bags 80g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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