Location: Ireland Booth – Food and Wine Festival – Epcot – Walt Disney World
Source: Disney Food and Wine Festivals Coast to Coast Cookbook by Pam Brandon and the Disney Chefs
Ingredients:
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3 ounces of hot water
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2 Pumpkin spice chai tea bags
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16 ounces Vanilla Ice Cream
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2 tbsp caramel syrup
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1 tbsp shortbread cookie crumbles, for garnish
Instructions:
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In a heatproof container, pour in the hot water add the tea bags. Let the tea bags steep for 3 minutes.
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Remove the tea bags, squeeze the tea bags to get maximum liquid into the bowl. Set the bags aside.
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Place the tea in the refrigerator to chill completely.
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In a blender, place the chilled tea, ice cream, and the caramel sauce. Blend until smooth.
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Pour into glasses.
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Sprinkle the shortbread cookie crumbles over the top.
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