Creamy coconut chai popsicles (vegan)
I decided to create this recipe to combine two of my very favorite things: chai and homemade popsicles. It took a couple of tries to get right, but the resulting vegan treat is rich and creamy but not overly sweet.
Masala chai, the drink widely known as "chai tea" in the U.S., is a traditional Indian beverage that combines black tea, milk, sweetener and a wide range of spices. The spice blend often includes cinnamon, clove, black pepper, cardamon, and ginger, but there are many different recipes and regional differences.
Happily, chai has become quite popular and there are many tea distributors offering chai blends. For this recipe, I used David’s Tea organic Saigon Chai (which is also fair trade!).
3 tablespoons loose leaf chai blend or 4 chai tea bags
2 cans coconut milk
3 tablespoons agave (or honey)
Tip: I don’t recommend substituting soy milk or almond milk for coconut milk. You want the full fat kind to give your frozen treat a creamy texture. This is dessert we’re talking about!
Steps1. Combine the coconut milk and tea in a sauce pan. Stirring frequently on a low heat, warm the milk until the tea steeps and some of the liquid cooks off. It should simmer for about 5 minutes. Be careful to not let the milk boil over or burn.
2. Remove from heat, and allow the liquid to cool for at least 10 minutes.
3. Strain out the tea leaves or remove the teabags and transfer the liquid into a container that’s easy to pour (I used a measuring bowl with a spout). Stir in the agave.
4. Pour the liquid into popsicle molds. I adore my set of reusable molds, which result in very little waste when compared with individually wrapped frozen treats, but of course you can also use paper cups and popsicle sticks.
5. Freeze the popsicles overnight. To get the pops out of the mold, run hot water under it for a few seconds. Enjoy!
You could also freeze the mix in an ice cube tray, and use the resulting cubes to give your iced coffee a chai-infused twist.