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Thai Iced Tea Pops
4-6
pops
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
4
black tea bags
Jump
2 c
water
Jump
2
star anise pods
Jump
1 tbsp
cardamom pods
Jump
½ tsp
whole cloves
Jump
2 tbsp
whole milk
Jump
c
sweetened condensed milk
Jump

I love Thai iced tea, but for some reason I have always viewed it as a treat or a dessert—probably because it’s so sweet. So here is a caffeine kick-start and sweet treat inspired by the delicious drink.

Directions

  1. In a medium pot, combine the tea, water, star anise, cardamom, and cloves. Bring to a boil and boil for 3 minutes. Remove from the heat, cover the pot, and let it sit for 30 minutes. Strain the tea into a large bowl.
  2. In a separate small bowl, stir together the whole milk and condensed milk. Set aside 2 tablespoons of the milk mixture and stir the remaining milk mixture into the tea.
  3. Pour ½ teaspoon of the reserved milk mixture into the bottom of each ice pop mold and freeze for 30 minutes to 1 hour. Remove the molds from the freezer and fill them with the tea to about ¼ inch from the top. Freeze for about 45 minutes. Remove the pops from the freezer and pour a little more than ½ teaspoon of the reserved milk mixture on top of each. Insert ice pop sticks. It's okay if the milk mixture seeps down into the pops-you want this to happen. It will give you a sweet creamy center. Freeze overnight or for at least 8 hours.

Reprinted with permission from Sunny-Side Up, copyright © 2019 by Waylynn Lucas. Published by Rodale Books, an imprint of Penguin Random House LLC. Photographs copyright © 2019 by Aubrie Pick

Sunny-Side Up

Waylynn Lucas

Book Cover