It’s been quite a while since I updated this space. I’ve been meaning to share photos from Europe, but I’m not completely done editing them. Somehow I’ve let this become a barrier to blogging, which shouldn’t be the case. There are so many other things I can talk about until my photos are ready. Such as food! It’s almost always a good time to talk about food, so that’s what we’re doing today.
Recently I acquired a set of popsicle moulds and am beyond excited to try all the recipes! One of the first few things I had to try was masala chai popsicles! I love drinking masala chai, so I figured that it had to be equally great as an iced dessert. I was right.
In fact, the mix of spices is perfect for Christmas. Now, I know in the cold winter months, you’d rather sip a hot mug of tea. But if you live in the Southern hemisphere, you’ll need something to cool you down during a hot Christmas day. That’s where these popsicles come in!
- 500ml water
- 7 green cardamom pods
- 7 whole cloves
- 5 black peppercorns
- 2 star anise
- 1 cinnamon stick
- One 1-inch piece peeled fresh ginger, thinly sliced
- 2 tbsp loose black tea
- 50g brown sugar
- 400ml whole milk
- 1/2 tsp vanilla extract
- Pour the water into a pot, and add the spices. Bring to a simmer. Let the spices steep for 5 minutes while leaving everything to simmer on low heat.
- Add the black tea and continue to simmer for another 5 minutes
- Stir in the sugar, milk and vanilla extract, then remove the pot from the stove. Let the mixture stand or about 10 minutes.
- Strain the masala chai, then pour into ice pop moulds.
- Freeze for 1–1 1/2 hours before inserting the sticks. Continue to freeze until firm, at least 5 hours (up to one week).
- To unmould the pops, quickly allow hot water to run over the outside of the moulds. After a few seconds, gently pull the popsicles out.
- Frozen masala chai needs more sugar to achieve similar levels of sweetness compared to the hot beverage. When adjusting the amount of sugar according to taste, make the mixture slightly sweeter.
- Use half-and-half instead of whole milk for a creamier outcome. Soy milk can also be used in place of whole milk.