Matcha Milk Tea Popsicles

I absolutely love eating frozen treats during the summer. It brings me back to those days as a kid, when I collected loose change from my family to buy popsicles at school. I no longer buy popsicles because I find store bought versions too sweet, but I make them at home! They’re so easy to prepare.

For these popsicles, I’m using Numi Ceremonial Matcha to give the popsicles a nice, earthy green tea flavor. To make the popsicles dairy free, I used almond milk. I tested a batch with soy milk, but the powder didn’t blend as well compared to almond milk. Feel free to experiment with other types of milk. I also added some chopped strawberries to the popsicles to give them a pop of color. Other fruits, such as raspberries or peaches, will also work for this recipe and pair well with green tea. Enjoy these popsicles on a lazy summer afternoon!

Matcha Milk Tea Popsicles

 

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Author: Lisa Lin, Healthy Nibbles & Bits

Recipe type: Dessert

Serves: 8 popsicles

Ingredients

• 2 cups almond milk, divided
• 2 teaspoons Ceremonial Matcha, divided
• 4 tablespoons honey, divided
• ½ cup chopped strawberries

Instructions

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:I prepared the matcha milk tea in batches because the matcha powder blends more evenly (i.e., the matcha doesn’t clump up). For a vegan version of the popsicles, use maple syrup (or your favorite sweetener) instead of honey.

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