It’s not too late for some refreshing popsicles, right? Even though people have already broken out the celebratory pumpkin beers in anticipation of fall, I’m holding on still. Summer in the south was dreary and wet for the bulk of the season, and now that it’s sunny and warm but not too warm. But for those days that are too warm, you want something really frozen.
You know those drinks that you love but wish that they were colder? That was my thought when coming up with the idea to make a popsicle out of the Thai Tea that I love so much, and got a bunch more bags of during my last visit to an Asian grocery.
I’m squeezing every last drop out of it before turning my attentions towards butternut squash, cinnamon, pho, and gallons of soup. And with that thought, I’m off to enjoy an extended weekend that traditionally signifies the end of summer, though the rest of us know we’re in for at least another month of #famouslyhot. What are you doing for summer?
Thai Tea Popsicles
- 1 cup of boiling water
- 1 Thai tea bag
- 1 tablespoon sugar
- 1/4 cup sweetened condensed milk
- a few scant drops of lime juice (optional)
- Pour the boiling water over the tea bag and steep for 3 minutes. Press the bag with a spoon thoroughly before removing.
- Stir in the sugar and milk and mix thoroughly.
- If not already using, transfer the liquid to a vessel with a spout for easier pouring, or use a funnel to get the liquid evenly distributed into the popsicle molds.
- Freeze on a flat surface for at least six hours, or preferably overnight.