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.

Thai Iced Tea Popsicles

4.50 from 6 votes

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Ingredients

 

• 2 bags black tea, chai tea, or something specifically labeled for Thai iced tea
• 2 star anise
• 1 leftover vanilla bean
• several sprigs of fresh mint
• approximately 1/2 cup sweetened condensed milk
• approximately 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.

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Author: Sue Moran

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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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.