This recipe starts with store-bought products, and then combines them for more flavor. Food contributor David Hagedorn used Oregon Chai's Vanilla Chai Tea Latte Mix that comes in a box of eight packets. Each packet calls for 8 ounces of water, but he halved the amount of water to concentrate the flavor. He topped the floats with broken-up pieces of Jules Destrooper Almond Thins, which are in the fancy cookie section of most markets. You may use canned whipped cream, such as Reddi-wip. Garnish with some cocoa powder, if desired, and provide iced-tea spoons to your guests.
- 1 quart premium coffee ice cream
- 4 packets chai latte mix dissolved in 2 cups of hot water, then chilled (or use ready-to-drink chai latte)
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- Amaretti cookies or almond thins, crushed
For each float, place 2 scoops of ice cream in a tall glass or large brandy snifter. Pour 1/4 cup chai over the ice cream. Using a hand-held or stand mixer on high speed, whip the cream until fluffy, then gradually add the sugar to incorporate it. Top each float with whipped cream and the crushed cookies. Serve immediately.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Margaret Roth.
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