Biscuit Milkshake
A thick diner style milkshake on strong chilled biscuit tea with real digestives blended in. Malty, creamy, five minutes, no cooking.
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.
Want the background, not just the brew?
Brewed with: Tetley Digestive Biscuits, 40 Tea Bags 80g
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