Everywhere I look, people seem to be preparing for Fall. Since summer is my favorite season, I’m stubbornly holding onto it as long as possible.
After successfully making Thai Iced Tea last week, I came up with the idea to make Thai Tea Popsicles!
I love how these turned out, though they are a little on the icy side. If you add more creamer to make the ice pops softer, it really dilutes the brilliant orange color.
By the way, if you are using these traditional ice pop molds, and if you have a liquidy batter, your sticks will likely float up. To keep them down, weigh them with some kind of clip, like mini clothespins or binder clips.
If you’re a fan of Thai Iced Tea, definitely give these ice pops a try.
Thai Tea Ice Pops
- 1 cup Thai tea
- 1/3 cup heavy cream
- 4 or more tbsp condensed milk depending on taste
- Brew Thai tea (see note). Add in heavy cream and condensed milk and stir until completely mixed. Pour into ice pop molds and freeze for several hours or overnight until set. Remove according to manufacturer instructions, usually it required running molds under warm water.
- How to brew Thai Tea
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.