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In a medium-sized pot add 2 ¼ cups water and bring to a boil. Add spices and whisk. Add 2 tea bags and turn off the heat.
Allow tea bags to steep for 10 minutes. Lift and squeeze bags to extract remaining liquid into the pot, discard.
Add 2 ¼ cup milk and 4 teaspoons maple syrup to the pot, whisk to combine. Taste the tea mixture and add more sweetener if desired.
Evenly distribute the chai tea latte mixture into each popsicle mold. I use about 6 to 7 tablespoons per mold.
Add the cover, insert sticks and freeze for at least 6 hours or overnight. If you have a hard time getting the popsicle sticks to stay in place, you can wrap some foil on top of the cover then add the sticks through the foil to position it better.
To remove the popsicles, use warm water over the molds for about 10 seconds, then pull the sticks carefully. Repeat the water process as needed.
If desired, you can add toppings to your popsicles like a drizzle of melted chocolate and sprinkle with chopped nuts. I used white chocolate and pistachios for my popsicles.