Have you ever had Thai Iced Tea in a restaurant?  I generally avoid sweet teas at all cost, but there is something about that multi-toned, creamy-sweet tea drink that I love.  The restaurant version is typically made with sweetened condensed milk and is pretty loaded with sugar, so it is more like a dessert than a drink.  No doubt that is why I love it so.  You may have noticed that I make a lot of ice pops and paletas during the summer (it’s 92 degrees out there today, folks), and this iced tea version has been on heavy rotation for the last few weeks.  The tea is brewed really strong for these, so learn from my mistakes and don’t eat these too close to bed time.

Thai Iced Tea Pops

The nice thing about these is that you can adjust the sweetness to your own preferences.  I use coconut sugar, but honey or maple syrup would also work well.  I make them lightly sweet with two tablespoons of coconut sugar dissolved in the steeped tea, plus another two stirred into the coconut milk.  If you want the intense sweetness that you usually get with restaurant Thai iced tea you will want to increase those amounts.

Thai Iced Tea Pops

I layered the liquids to give these different textures as you eat the pops, which meant pouring in the tea mixture and then the coconut milk mixture.  You could skip this and stir everything together if you like, which will give you a uniform texture and color.  I like the contrast of the layers, with the creamy coconut layer working down to the icy, strong-tea layer.  To naturally mimic the orange color you see in the restaurant version (which is from dye added to the tea) I added a pinch of crushed saffron to the steeping tea. You could skip this as it makes for a pricier ice pop, but in addition to the color it adds a really nice hit of mysterious flavor.

Thai Iced Tea Pops
Cuisine: Dessert, Ice Pops
Prep time: 
Total time: 
Serves: 10
  • 4 of your favorite black tea bags (I used Ceylon)
  • 1 whole star anise
  • pinch of crushed saffron threads (optional)
  • 2 cups hot water
  • coconut sugar or maple syrup, to taste
  • 1 1/2 cups full fat, organic coconut milk
  • 1 teaspoon vanilla extract
  • coconut sugar or maple syrup, to taste
  1. Place the tea bags, star anise, and saffron in a bowl and pour on the hot water. Stir a bit and then leave the mixture to steep until it is quite strong. Stir in the coconut sugar or maple syrup to taste.
  2. Remove the tea bags and the star anise from the liquid and then pour the tea into your ice pop molds to fill them up about half way.
  3. Stir the coconut milk, vanilla, and coconut sugar until the sugar is dissolved. Taste and adjust the sweetness as needed (remember that cold dulls sweet tastes, so you want them to be a little sweeter before they are frozen). Pour the coconut milk mixture into the ice pop molds to fill them up and insert sticks. Freeze overnight, or until solid. To unmold, run the molds under warm water to loosen them up.
  4. These amounts made ten, 3-ounce ice pops.

Thai Iced Tea Pops

If you are a tea freak like me you will love these.  Thanks for reading,


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  1. As always, those look so good, especially in this heat!

    1. Thanks, Nancy! It has become a favorite around here, for sure.

  2. These look fantastic! I have to try it. Thanks for sharing!

    1. Thanks, Hannah!

  3. You have coconut sugar/maple syrup listed twice 🙂

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