Thai Iced Tea Pops
Sweet and creamy Thai iced tea, in popsicle form – and
vegan, to boot! We can’t think of a better way to cool down.
§ Prep Time: 1
hour 10 minutes
§ Cook Time: 5
minutes
§ Total Time: 1
hour 15 minutes
§ Yield: 6 pops
Ingredients
§ 1 1/2 cups water
§ 8 black tea bags (preferably Ceylon) or 1/3 cup loose tea
leaves
§ 1/3 cup granulated sugar
§ 1 (13.5-ounce) can full-fat coconut milk
Instructions
1.
Bring the water to a boil in a small
saucepan.
2.
Remove from heat and add the tea bags
and sugar. Stir until the sugar dissolves, then let the tea bags steep for 5
minutes. Remove the tea bags from the saucepan, or strain the mixture if you
used loose tea.
3.
Stir in the coconut milk. You can
heat it back up, if necessary, to dissolve any stubborn chunks.
4.
Transfer the mixture to the
refrigerator and chill until it’s at room temperature or a little below. About
an hour should do it.
5.
Remove the saucepan from the
refrigerator and give the mixture a stir. The coconut milk and tea may have
separated a bit during refrigeration (or a lot, if you left it in there for a
while), so just stir it enough to bring the mixture back to uniformity.
6.
Carefully pour the tea mixture into
your popsicle molds and freeze until solid. Remove from molds and serve.
Notes
The refrigeration step helps prevent separation during freezing.
Coconut milk typically separates into cream and water during chilling. By
refrigerating and then stirring the mixture before freezing, you’re essentially
shortening the freeze time of the mixture, and in turn its opportunity to
separate before freezing solid.
Source https://ohmyveggies.com
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