Thai iced tea popsicles are a frosty spin on Thailand’s famously refreshing street drink!
I made these Thai iced tea popsicles yesterday and they’re too refreshing not to share. If you haven’t had it, Thai iced tea is a strongly brewed, spiced tea with a distinctive deep orange color. It’s sweetened with condensed milk, then topped off with evaporated milk, or sometimes coconut milk, and served over ice in a tall frosty glass. I can’t walk into a Thai restaurant without getting an instant craving for one.
In Thailand, Thai iced tea is a beloved street drink, served over crushed ice in plastic cups or bags with a straw. These popsicles are a nod to that classic refresher, and perfect for summer!
These pops start off with an infusion of black tea, vanilla bean, star anise, and mint. To make it even more spicy you could add a few cardamom pods, a cinnamon stick, and whole cloves. I let it steep while it cools to room temperature to encourage some deep flavors to develop. Freezing, in general, tends to dull flavor, and I want these Thai iced tea popsicles to pop!
Thai Iced Tea usually includes evaporated milk in addition to the condensed milk. I used coconut milk because I like the flavor. There’s no need for simple syrup because the condensed milk is sweet. You could also add a little fresh lime juice if you want to.
This is just another example of how pretty much anything in liquid form can be made into a popsicle. Wrap the frozen pops in waxed paper, or put them in individual zip lock baggies to protect them in the freezer.
Get more popsicle inspiration on my Pinterest Popsicle board, here.
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Thai Iced Tea Popsicles
Equipment
- popsicle mold (this is the one I use)
Ingredients
- 2 bags black tea, chai tea, or something specifically labeled for Thai iced tea
- 2 star anise
- 1 vanilla bean
- several sprigs of fresh mint
- 1/2 cup sweetened condensed milk
- 1/2 cup full fat coconut milk
- squeeze of fresh lime, optional
Instructions
- Add 1 1/2 cups boiling water to the tea. Let it steep with the star anise, vanilla bean, and mint leaves. Crush the mint a bit with the back of a spoon to release its oils.
- Set aside and let the tea sit until cooled. Strain out the spices and mint from the cooled tea.
- Add the condensed milk, the coconut milk, and the lime juice, if using. Whisk to combine.
- Taste your finished mixture, and if it’s as you like it, fill the popsicle molds, leaving room at the very top for expansion.
- Freeze until firm.
Nutrition
more popsicles!
Is theres anything i can substitute the coconut milk with? We have coconut allergies.
The coconut milk gives these popsicles their flavor and texture, Siobhan. You could try almond milk, but they would be icier.
Okay thank you
Can you let me know which mold you have and where you ordered it? I want mine to have a similar look and want to make sure I don’t waste money on any that won’t work. You can email me direct ic you want. All of yours look and sound amazing. I have 4 little ones so I know it will be so fun to do with the right mold.
I like this one, Val, and have fun!
Try flat popsicle molds. They work so much better than the upright ones.
This is so amazing!!!
This is pure genius. GENIUS! I love Thai iced tea but am not clever enough to think of turning it into a popsicle. Love this!