It’s best to create the Chai on cooler days as you will need the stove. I made them in between a recent heat wave.  Chai tea is perfect for TEAsicles and the spices, the aroma, and the taste make it a TEAlicious way to beat the summer heat.

Chai TEAsicles

• 1 cinnamon stick
• 6 whole cardamom pods, lightly crushed
• 6 whole cloves
• 1 (1-inch) piece fresh ginger root, peeled and thinly sliced
• 1 teaspoon whole black or pink peppercorns
• 1 tablespoon loose Assam tea
• 2 tablespoons dark brown sugar (optional)
• 1 cup of coconut milk

Place cinnamon, cardamom, cloves, ginger, peppercorns and 0.7 liters (3 cups) water into a small pot and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and set aside to steep for 10 minutes.

Return pot to the heat and bring to a boil. Remove from heat, add Assam tea, cover and set aside to steep for 3 to 5 minutes. Strain with a fine mesh sieve, then return the strained liquid to the pot. Stir in coconut milk and heat over low heat for 1 minute. Let this stand for 10 minutes. Then pour this TEAlicious liquid into your popsicle moulds. You can make Chai ice cubes too and for a twist make small TEAsicles by inserting small sticks into the partially frozen ice cubes.  Freeze TEAsicles for 2 – 4 hours.

Note: Dark melted chocolate and caramel make a fabulous garnish for your popsicles. Dip the frozen popsicles into the melted chocolate or caramel sauce, then place the TEAsicles back in the freezer for 1 hour.

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