Experience the sinful taste of chocolate, paired with the cool, tingling freshness of mint or creamy coconut.
Homemade tea popsicles are easy to make, and cost less than buying commercial popsicles, which usually contain a lot of sugar, artificial flavours, colourings and preservatives. When making popsicles with tea, the amount of sugar that is used can be reduced, or eliminated entirely.
When adding sugar, honey or maple syrup to popsicles, it’s always best to dissolve the sweetener in hot tea first, and then add other ingredients. The sweeteners will combine with the rest of the ingredients much more effectively if they have been dissolved in hot tea beforehand
WESTCOAST PEPPERMINT POPSICLE
2 tbsp. Westcoast Peppermint loose tea 2 cups water
1 tbsp. honey, cane sugar or brown sugar (optional)
1 tbsp. cocoa powder
2 cups non-dairy milk
Bring water to a full, rolling boil. Pour 2 cups water over 2 tbsp. loose tea. Steep for 10 minutes. Strain tea into a heatproof jug (plastic or stainless steel) and stir in sweetener to dissolve. Refrigerate until completely chilled.
Stir cocoa powder into 1⁄4 cup of non-dairy milk until it is fully dissolved. Slowly pour more milk into the cocoa powder mixture until it is completely and thoroughly combined. Stir in chill, sweetened tea with chocolate milk. Pour into popsicle molds, and freeze. Wait until popsicles are completely frozen before serving.
optional: Here are other teas which work well in this recipe, and can be substituted for the original tea listed in the recipe: Angelwater, Allergy & Hay Fever, Green Dragon. Spicy, citrusy and fruity flavours are also delicious with chocolate, try Sour Cherry or Herbal Chai.