Nothing beats a hot summer day eating popsicles with amazing ingredients. Some people like to call them paletas which is farm fresh fruits and ingredients frozen and made into a delectable treat. At Key To Teas, we're going back to nostalgic times growing up in Japan and eating an 'Uji Kintoki,' a traditional green tea dessert from Kyoto over 'kakigori' or shaved ice. Most Japanese tea cafes serve this lovely treat and of course, you can buy it in a box (scroll down for inspo pic) in Japanese grocery stores. Here's a simple recipe (I, Naoko) developed without the azuki red beans for now.
Ingredients (Makes Ten 3 1/2 x 2" popsicles)
- 2 tsp Matcha Waka or Sai (separated in half for the 1st layer and for the 2nd layer blended with dairy)
- 1 tsp condensed milk per mold x 10
- 2 cups macadamia milk or your dairy of choice (*tip any plant-based dairy complements the nuanced flavor of tea)
- 2 tsp maple syrup or your favorite sweetener of choice
- Popsicle mold and sticks
- Matcha Layer 1: Whisk 1 tsp of Matcha with 8 oz of filtered water and pour evenly into molds about 1/2" deep. Place in freezer for about an hour.
- On frozen layer of Matcha, add 1 tsp of condensed milk. Note: Due to the high content of sugar in condensed milk, won't freeze; hence the imperfect popsicle mold shape. Will experiment potentially siphoning in condensed milk into frozen matcha next time but for now, the milk still oozes and you can scoop it out of the mold while some of it stays in tact- THIS IS THE BEST PART! Place in freezer for about an hour.
- Add popsicle sticks to semi-frozen layers. Matcha Layer 2: Blend the remaining 1 tsp of Matcha with 2 cups of macadamia milk and maple syrup until mixed.
- Pour Matcha macadamia maple blend evenly into remainder of molds. My molds came with a lid so the sticks stay in place so place lid and freeze overnight.
- Wide-eyed and bushy-tailed, unmold and reveal the Matcha Macadamia Maple Popsicles.
- Frozen popsicles stay fresh for a few weeks - if they last that long.
What are your favorite tea popsicle flavors you enjoy, like to try or have never seen? Yum.