Author Notes
I refuse to let this summer go—and thankfully, New York City’s weather has been pretty cooperative as of late. Make these funky, subtly sweet popsicles as an act of defiance; I’ll be eating mine on the roof, in my shorts, with a Michelada, sticking my tongue out at anyone who brings up fall. —Kendra Vaculin
Ingredients
-
1 1/2 teaspoons
matcha powder
-
3 to 4 tablespoons
agave nectar
-
1 teaspoon
vanilla extract
-
2 cups
unsweetened almond milk (alternatively, use sweetened vanilla almond milk and skip the agave and vanilla extract)
-
1/4 cup
chia seeds
Directions
-
Whisk matcha powder, agave, and vanilla extract into the almond milk in a medium bowl. Mix in the chia seeds. Place bowl into the fridge to hang out for 1 hour, so the seeds chia-fy (the mixture should get thicker and more gelatinous).
-
ZOOM: An hour has passed and now you have dino egg green chia glop in a bowl! Mix it up with a spoon to unclump the bigger bits. Divide the mixture between 4 molds. Wedge a wooden stick into each mold (the mixture will be thick enough that the stick will stand on it’s own). Freeze for three hours or overnight.
-
Unmold and eat for breakfast because you can’t wait.
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.
See what other Food52ers are saying.