Peach Chai Spice Tea Pops Recipes
CHAI TEA LATTE POPS
Spicy chai tea gets a fun makeover in these simple and delicious ice pops. They're similar to the traditional Indian ice cream called kulfi - but with a chai tea twist.
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 6 popsicles
Number Of Ingredients 6
Steps:
- Put the evaporated milk, chai tea and vanilla bean in a small saucepan over medium-high heat, stirring occasionally. Once the mixture starts to simmer, remove from the heat, cover and steep for 30 minutes.
- Pour the mixture through a fine-mesh strainer into a large bowl and whisk in the sweetened condensed milk and heavy cream. Pour the mixture into the pop molds and freeze until completely solid, at least 4 hours, preferably overnight.
- To unmold: run the molds briefly under warm water.
PEACH CHAI SPICE TEA POPS
We're putting a summer spin on chai tea and making iced tea even cooler-all at the same time. This frozen pop is made with chai spice tea, fresh peaches and a touch of honey. How's that for awesome? See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h15m
Yield 8
Number Of Ingredients 5
Steps:
- In large heatproof bowl or pitcher; place tea bags. Pour boiling water over tea bags. Cover; let steep 5 minutes. Remove tea bags. Add honey; stir to dissolve. Stir in peach nectar.
- Divide peaches among 8 (5-oz) paper cups. Pour tea mixture into cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop mold according to manufacturer's directions.) Freeze about 6 hours or until frozen.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 5 mg, Sugar 10 g, TransFat 0 g
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SPICED CHAI POPSICLES - JESSICA GAVIN
From jessicagavin.com
- In a medium-sized pot add 2 ¼ cups water and bring to a boil. Add spices and whisk. Add 2 tea bags and turn off the heat.
- Allow tea bags to steep for 10 minutes. Lift and squeeze bags to extract remaining liquid into the pot, discard.
- Add 2 ¼ cup milk and 4 teaspoons maple syrup to the pot, whisk to combine. Taste the tea mixture and add more sweetener if desired.
- Evenly distribute the chai tea latte mixture into each popsicle mold. I use about 6 to 7 tablespoons per mold.
PEACH TEA POPSICLES - BAKE OR BUST
From bakeorbust.com
- Add 12 oz of the peach purée to 20 oz of the chilled black tea. Mix in the simple syrup or honey, 1 tbsp at a time, until you’ve reached the desired level of sweetness. Stir gently to combine.
- Carefully fill each popsicle mold with the peach tea mixture. (It’s easier to pour the mixture into a large measuring cup for more accurate pouring.) Place in the freezer for 1 hour. After an hour, insert popsicle sticks, leaving about 1 1/2 inches outside of the mold. Place back in the freezer and continue freezing for at least 4 hours or until popsicles are set.
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