Thai Iced Tea Pops

Ingredients

• Water

  Plain, clean water

  1 ½ cup or 355g

• Tea

  Brewed, prepared with tap water

  ⅓ cup or 79g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

Directions

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.
3. Remove the tea bags from the saucepan, or strain the mixture if you used loose tea. 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.
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.
7. Note: Recipe based on 1/2 cup popsicle molds.
8. Recipe inspired by: http://ohmyveggies.com/thai-iced-tea-pops/#FYzhrB24ZXTcxhTH.99

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