2 cups (250 mL) milk
3 bags chai tea
1/4 cup (60 mL) 35% whipping cream
1 tsp (5 mL) icing sugar or granulated sugar
2 cinnamon sticks (optional)


  1. Combine 1 cup milk, tea bags and 1/2 cup (125 mL) water in small saucepan. Bring to a boil over medium-high heat. Remove from heat; cover and let stand 5 minutes.
  2. Meanwhile, beat (using electric hand mixer) or whisk whipping cream with icing sugar in small bowl until soft peaks form. Set aside.
  3. Remove tea bags from milk mixture, squeezing milk from bags back into saucepan, discard tea bags. Add remaining 1 cup milk to saucepan; cook over medium heat, stirring constantly, until steaming, 3 to 4 minutes. Remove from heat; blend using immersion blender until light and foamy. (Tip: No immersion blender? Pour into an upright blender, remove steam vent from lid and hold folded tea towel over vent. Blend, covered with lid and tea towel, until light and foamy.)
  4. Divide among 2 tall glasses or large mugs. Dollop with whipped cream and sprinkle with chocolate if desired, dividing evenly. Garnish with cinnamon sticks (if using).