Creamy, frozen, Thai iced tea popsicles finished with a dash of chewy coconut flakes.

One of my favorite summertime indulgences is Thai Iced Tea. There is nothing like the
spiced tea in all of its creamy orange glory to brighten up your day. It is an absolute necessity every time I frequent my favorite Thai restaurant. It perfectly compliments a bowl of spicy pad Thai. Mmm…

But what about when I’m craving this creamy treat at home? Or when I don’t feel like spending $5 on a drink? You feel me?

Where can a girl (or guy) find Thai tea?

Until last week, I had never, and I repeat, never seen Thai tea sold in a store. I figured it must be one of those magical, mysterious things that is super difficult to make so no one even bothers selling it.

Wrong.

I recently discovered Wang Derm Thai Tea when perusing the aisles of World Market. Be still my heart. I got so excited that I bought two boxes, 40 tea bags. (That is a lot of tea.) My husband looked at me like I was a mad woman. In hindsight, I probably should have made sure I liked it first. I may be a wee bit impulsive…

I was expecting the tea to taste good, but not the same as restaurant Thai tea, I went home and immediately brewed a cup (again impulsive). I impatiently waited as it chilled before sweetening it with milk and sugar. To my delight, it tasted exactly like the kind I get at my favorite Thai place!

I was hooked.

I knew I needed to turn this amazingly, delicious tea into a recipe. Thus the Thai iced tea pops were born.

These creamy pops are excellent, both in flavor and texture. Furthermore, they are a cinch to make! Only six ingredients and only six steps! Super easy!

Step One: Brew the tea bags according to the instructions on the box. I brewed a couple extra tea bags to make the tea flavor even stronger! But there is a limit on how many bags you can brew in a certain amount of water. If you brew too many bags the tea will start tasting bitter. No one wants that.

Step Two: Sweeten with sugar. I added more sugar than you typically would for the drink since these are a dessert. Feel free to decrease the sugar if you want a less sweet version. You can also substitute a different sweetener if you like.

Step Three: Chill the tea overnight. I recommend making a little (or a lot) extra so you can have some iced thai tea tomorrow while you wait for your popsicles to set! This will make the waiting a little bit easier!

Step Four: Whisk together the coconut milk and condensed milk. You can really use any sort of milk or cream here. For a dairy free version feel fee to just use the coconut milk. My only suggestion would be to add a little sugar to it to sweeten it up a bit.

Step Five: Pour the milk mixture into the chilled tea stirring until it is uniform in color. Then carefully pour the mixture into the popsicle molds. Fill molds almost all the way, add the coconut flakes, and top it off with a bit more milk tea! I got this fabulous popsicle maker at World Market and it comes with the popsicle sticks (available in-store)! Freeze the popsicles for an hour and a half before popping in popsicle sticks. Finally return the pops to the freezer to freeze overnight.

Step Six: The following day, run warm water on the molds to release the popsicles.

Devour.

Frozen orange creamy nirvana.

These popsicles are loved by adults and kids alike! Perfect for enjoying by the pool on a hot afternoon or out on the patio on a warm summer evening.

Thanks World Market, Summer just got a little bit (no a lot) cooler.

Here’s a Summer Party Tip from Designer Kate Riley:

Fill a large drink dispenser with sparkling soda or juiced infused with citrus for a sweet summer refresher.

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The Recipe

*Yields 10-12 pops (in the mold I used)

6 Wangderm Thai Iced Tea Bags
3 cups boiling water
1/3 cup + 2 tablespoons (74 g) granulated sugar
1/2 cup Coconut Milk (I used Chaokoh Coconut Milk)
1 cup sweetened condensed milk
Dash of coconut flakes (approximately 1 teaspoon per pop)

Directions

1. Bring water to a boil.

2. Place tea bags in a heat-safe bowl. Pour boiling water over tea bags. Steep for 3 minutes before removing tea bags (Do not squeeze tea bags). Stir in sugar until fully dissolved.

3. Place tea in fridge until chilled (preferably overnight).

4. The following day, whisk together coconut milk and condensed milk until well combined.

5. Place milk and tea mixture into a blender and blend until uniform in color. Then carefully pour mixture almost to the top of the popsicle molds. Add coconut flakes then pour slightly more of the milk tea mixture to fill the molds completely.

6. Freeze for 1 1/2 hours before inserting popsicle sticks. Then freeze for at least an additional 6 1/2 hours or until frozen solid (preferably overnight).

*This post is brought to you by Dash of Grace in partnership with Cost Plus World Market.
Click here to start preparing for your Summer Treats and Parties!