Thai Iced Tea Popsicles

The weather is finally getting warmer, so before we went to bed last night we threw open all our bedroom windows.  I guess it must be high spring because the birds were singing and chirping all night long…it’s kind of lovely, but we didn’t get much sleep, so this will be a quick post.  I made these 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.

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 pops 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.

Anybody else kept awake by birds??  Ah, Spring!

Get more popsicle inspiration on my Pinterest Popsicle board, here.