I think these Thai iced tea popsicles may be my last frozen treat for the summer. Even though it’s still 80 degrees outside and fall officially begins this week!
I wanted to try the popsicle mold one more time. I love the look of the popsicles, but it’s harder than a dickens getting them out of the molds. I’ve tried tepid baths, hot water, telekinesis, but they still come out looking like they were attacked with a microplane.
Miles is a big fan of Thai iced tea, so I thought I’d try to make a popsicle version for him. I naively thought that I could just go to the local market, or maybe even an organic one for Thai tea, steep the bags, add the milk and be done. But noooooooo, it seems that there is a special Thai tea mix that is extremely hard to find anywhere but on Amazon. I ordered the two pack (I now have enough tea to last me for a year), and brewed a batch. The tea itself was very red and apparently stains your clothes (I found out the hard way), so be very careful when handling this tea! You definitely don’t want any splashing about. I also didn’t know that the tea was made with sweetened condensed milk. I always assumed that it was whole milk and sugar. The condensed milk is more like a twofer, you get the sweetness and the creaminess all in one.
I poured the tea in the molds and this time I tried spraying the molds with pan coating, thinking that this may help. Did it? Maybe? Between that and the tepid water bath, I think it may have helped a little. But they still came out looking like they brushed against my microplane as I set them on the platter. None of this mattered in the long run because Miles loved them and so did I. We couldn’t believe that they tasted just like the tea we get at the restaurant!
Thai Iced Tea Popsicles
- ½ cup loose leaf Thai tea
- 1 ½ cup boiling water
- 1 coffee filter
- 1 14 oz can condensed milk , reserve 2 oz and save for another use
- 1 12 oz can evaporated milk
Combine the tea and boiling water in a medium size bowl and let it steep for 10 minutes, stirring it halfway.
Carefully pour the mixture into a measuring cup through a fine mesh sieve lined with a coffee filter. Carefully press on the leaves to extract some more liquid with the back of the spoon. You should have about 1 cup of strongly brewed tea. If not, add enough water to make a cup. That extra half cup from the beginning stays with the tea leaves and coffee filter.
Take strong tea and mix it with the condensed milk (12oz) and evaporated milk. Carefully pour into your popsicle molds, freeze for an hour and a half, then insert the popsicle sticks. Freeze for 4-6 hours or until set. To get the popsicle out of the mold just run it very briefly under hot water.
Adapted from wit and vinegar