Frozen Mint Choc Chip Pops

teas.co.uk · 4 hr 15 min · Makes 6

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

1. Steep two tea bags in 350ml of freshly boiled water for seven minutes, then lift them out.
2. Stir in the honey while the tea is hot, then cool it down in a bowl of cold water.
3. Stir in the coconut milk and the chopped dark chocolate.
4. Pour into lolly moulds, leaving a little headspace, push in the sticks and freeze for at least four hours.
5. Run the moulds under warm water for ten seconds to release the pops.
6. Chop the chocolate small so it sets as fine chips rather than hard lumps in the pop.

Recipe: https://teas.co.uk/recipes/frozen pops for kids/frozen mint choc chip pops/