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.
Recipe by Seasonal & Savory at