These are easy, dairy-free mint choc chip lollies, and they go down very well with children. The mint comes from a strong brew of Tetley Peppermint, which is caffeine-free, so they are fine for any age. Full-fat coconut milk makes them creamy rather than icy, and a handful of finely chopped dark chocolate gives the little chips running through each one.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint Choc Chip Ice Lollies recipe. Canonical: https://teas.co.uk/recipes/frozen-pops-for-kids/mint-choc-chip-ice-lollies/
They take minutes to put together and then just need a few hours in the freezer. Makes six.
You'll need
- 2 tea bags of Tetley Peppermint Herbal Tea
- 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 the two peppermint bags in 350ml of just-boiled water, covered, for seven minutes, to make a strong mint brew.
- Lift out the bags and stir in the honey while it is still warm.
- Cool the brew down quickly by standing the pan in cold water for about five minutes.
- Stir in the coconut milk and the chopped dark chocolate.
- Pour evenly into six lolly moulds, leaving about 5mm at the top for the mixture to expand.
- Push in the sticks and freeze for at least four hours, until solid.
- To turn them out, run the moulds under warm water for a few seconds, then pull gently on the sticks.
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Brewed with: Tetley Peppermint Herbal Tea, 40 Tea Bags 64g
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