Frozen Mint Choc Chip Pops Recipe

Frozen Mint Choc Chip Pops

Creamy mint choc chip ice pops, the mint from strong-brewed mint and honeybush tea, with coconut milk and dark chocolate chips.

Prep 4 hr 15 min

Makes 6

Easy

The recipe

Exact quantities, then the method.

These creamy mint choc chip ice pops take their mint from strongly brewed mint and honeybush tea, not from a flavouring. 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.

4 hr 15 min Makes 6 Easy Frozen Tea Lollies & Pops for Kids

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

Equipment

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.

What you'll end up with: Six creamy, pale-green mint pops flecked with dark chocolate, cooling and lightly sweet. A homemade take on mint choc chip, made with real tea.

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