Matcha Milk Tea Pops
Recipe type: Dessert
Serves: 8 popsicles
  • 2 cups almond milk, divided
  • 2 teaspoons Ceremonial Matcha, divided
  • 4 tablespoons honey, divided
  • ½ cup chopped strawberries
  1. Add 1 tablespoon of chopped strawberries into a popsicle mold. Continue doing this until you have filled 8 popsicle molds with strawberries.
  2. In a bowl, whisk together 1 cup of almond milk and 1 teaspoon of Ceremonial Matcha until well combined. You shouldn’t see any big clumps of matcha (you can blend the mixture as well, if needed). Drizzle 2 tablespoons of honey into the bowl and whisk again until incorporated. Fill 4 popsicle molds with the matcha milk. Repeat for the remaining 4 popsicles.
  3. Freeze the popsicles for about 45 minutes to an hour. Add the popsicle sticks to the center of each mold. Then, freeze the popsicles until solid, about several hours to overnight.
  4. To release the popsicles, dip the mold in hot water for 20 seconds or run hot water around the outside of the mold for 20 seconds. The popsicles can keep in the freezer for up to a month.
  5. Notes
  6. I prepared the matcha milk tea in batches because the matcha powder blends more evenly (i.e., the matcha doesn’t clump up).
  7. For a vegan version of the popsicles, use maple syrup (or your favorite sweetener) instead of honey.
Recipe by Numi Tea Blog at