Creamy Matcha Pops

This was a tough recipe to photograph because the metallic green of matcha is, shall we say, potentially unattractive.  Despite their looks, these are incredibly delicious–creamy and silky, with a lovely, tannic tea edge.  I was browsing my friend Erin’s blog, Peasant’s Feast, and admiring her refreshing-looking Godiva coffee ice pops.  I am not a coffee fan so I was inspired to make a creamy tea pop instead.

These are very simple to make but you will obviously need some matcha, which is a finely ground green tea powder.  It is available in health food stores, tea shops, large grocery stores, and online at Teavana.

Matcha made in heaven

To make the base I whisked all of the ingredients together in a small saucepan, let it come to a low boil just until thickened, and then cooled off the mixture before pouring it into molds to freeze overnight.  I wanted a creamy base, so I used almond milk and a little cornstarch.  You could use cow’s milk, of course, but if you do be sure to use at least 2 percent milkfat.

These are really delicious and if you are a tea lover you will find them a lovely snack on a hot day.  I have already made a second batch.  Keep in mind that these have all of the caffeine of the tea, so unless you want to stay up all night you might not want to eat these late in the day (yes, I learned this the hard way).  Here is the recipe:

Creamy Matcha Pops
1 cup unsweetened almond milk
1/3 cup light agave nectar, or 2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/2 tablespoons matcha powder
2 teaspoons cornstarch

In a small, cold saucepan, whisk together all ingredients until all lumps are gone.  Heat the mixture over medium-high heat until it comes to a low boil and begins to thicken.  Remove from heat and cool completely.  Pour into ice pop molds and freeze overnight.  Makes 4-6 pops, depending on the size of your molds.

Thanks for reading,


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11 Responses to Creamy Matcha Pops

  1. Roxana GreenGirl July 27, 2011 at 8:00 pm #

    Oh my goodness Angela, I LOVE LOVE green tea, sometimes hubby teases me I have tea through my veins :))
    These pops are just perfect! Can I have one now?

  2. Shawn July 27, 2011 at 8:04 pm #

    Just what I want right now!

  3. Angela FRS July 27, 2011 at 8:06 pm #

    I think they might melt in shipping 🙂 Seriously, I love these. I could eat way more of them than is advisable.

  4. Anna M. July 27, 2011 at 8:22 pm #

    I will definitely try these. Where did you get those swirly molds?

  5. Erika July 28, 2011 at 3:45 am #

    Those look fantastic!

  6. Christine (Cook the Story) July 28, 2011 at 3:15 pm #

    What a great idea! They would be delightful to serve after an Asian meal. My only problem: all my pop molds have monsters or unicorns on the handles. Definitely not as sophisticated as yours!!!

  7. The Mom Chef July 28, 2011 at 4:13 pm #

    Those are gorgeous! Seriously. I don't seen any problem with photographing the green. Wow. It sounds fantastic as well.

  8. Angela FRS July 28, 2011 at 4:32 pm #

    Thank you! I tried a lot of background colors because many things made them look yellow or brown…

    @Christine, now I must have unicorn-handled ice pop molds. Must. Have.

  9. marla July 29, 2011 at 9:55 pm #

    I love using Matcha in our desserts too. Great pops recipe.

  10. Mitinita July 30, 2011 at 8:30 am #

    I'm a big Matcha fan too, but this great idea didn't cross my mind! Love it!!!

  11. cmyoung July 31, 2011 at 3:51 am #

    Yummm….looks delicious! New GFC follower…would love for you to follow back 🙂

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