These are creamy mint choc chip ice pops, with the mint coming from strong-brewed mint and honeybush tea rather than an essence. Brew the tea strong, sweeten it lightly, then stir in coconut milk for creaminess and dark chocolate chips for the choc-chip bite, and freeze in moulds.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Frozen Mint Choc Chip Pops recipe. Canonical: https://teas.co.uk/recipes/frozen-pops-for-kids/frozen-mint-choc-chip-pops/
They are a lovely cooling treat and an easy one to make with children. Makes six.
You'll need
- 2 tea bags of Dragonfly Organic Sleepy Mint and Honeybush
- 350ml freshly drawn water at 100C, just off the boil
- 200ml full fat coconut milk
- 1 teaspoon of clear honey
- 30g dark chocolate, finely chopped into chips
- 6 90ml lolly moulds with sticks
- 1 small saucepan and a saucer for covering
Method
- Steep two tea bags in 350ml of freshly boiled water for seven minutes, then lift them out.
- Stir in the honey while the tea is hot, then cool it down in a bowl of cold water.
- Stir in the coconut milk and the chopped dark chocolate.
- Pour into lolly moulds, leaving a little headspace, push in the sticks and freeze for at least four hours.
- Run the moulds under warm water for ten seconds to release the pops.
- Chop the chocolate small so it sets as fine chips rather than hard lumps in the pop.
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Brewed with: Dragonfly Organic Sleepy Mint and Honeybush, 20 Tea Bags 34g
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