Author Notes
This non-dairy frozen treat is sure to put a smile on your face. —Fallon Graham
Ingredients
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2 cups
Vanilla Almond Milk
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1 tablespoon
Coco Powder
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1 tablespoon
Light Corn Syrup
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2 tablespoons
Sugar
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1
Vanilla Chai Tea Bag
Directions
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In a small sauce pan combine the vanilla almond milk, coco powder, light corn syrup, and sugar.
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Over medium heat bring the mixture to a simmer, stirring continuously to prevent from burning.
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Remove the sauce pan from the heat, and steep the tea bag in the chocolate mixture for 10 to 15 minutes.
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Remove the tea bag and continue to let the mixture cool to room temperature.
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Once the mixture has cooled, pour it into the ice pop molds and place the mold in the freezer for two hours.
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When the Chocolate Chai Fudge Pops begin to firm up, place a stick into the ice pop. Check after the first hour.
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Tip: If you are having trouble removing the ice pops from the mold, dip the mold in warm water. After a minute or two they should wiggle loose.
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