GMA: Alton Brown’s Thai Iced Tea Pops
What’s better on a hot summer day than a popsicle? Chef Alton Brown has created a sophisticated, but still fun, Thai Iced Tea popsicle. This recipe serves over eight people and takes about a day to make.
- 1 quart water
- 6 family sized black tea bags
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground cardamom
Boil the water in a 2-quart pot over high heat. Cool for 10 minutes and add tea bags to steep for 15 minutes. Remove the tea bags and pout the tea into a large pitcher. Add in sweetened condensed milk, vanilla extract, vanilla, salt, clove, and cardamom. Stir until well combined.
Refrigerate this mixture over night or 8 hours. Divide the chilled mixture in popsicle molds and freeze, 4 to 8 hours.