Deep in day two of a juice cleanse, Tess and I were confronted with an issue. We were dropping a friend off at their home, and their mother kindly invited us in and offered us mugs of chai from a gorgeous, simmering pot on the stove. We panicked. How does one politely explain that they are !cleansing! their body and thus can not introduce dairy into their system without things going haywire? How does one turn down a mug of home made chai and not live to regret it? Was the fastest route home 101 to 85 or 280 to 85? We decided that no cleanse was worth missing out on chai, and that clearly 101 was the better route. It was spicy, and warm, and completely worth it. I didn't use black tea as a base for this popsicle, because I wanted it to be an any-time pop. Instead, the chai spices are mixed in with the milk. This would be great without the nuts and chocolate, if you were feeling a little less lavish.
Chai, Macadamia, and White Chocolate Popsicles Yield: 6 popsicles | Prep Time: 20 minutes | Total Time: 6 hours Ingredients 2 1/4 cups milk (I used macadamia nut milk, for flavor synergy, but any milk would be fine) 1/2 tsp nutmeg 1/2 tsp cardamom 1/2 tsp ginger 1/8 tsp allspice 1/8 tsp cloves 4 tsp maple syrup (or honey!) 1/4 c white chocolate, melted 1/4 c macadamia nuts, crushed Directions Whisk spices and syrup into milk. Pour into molds and freeze until solid. To serve, drizzle melted chocolate on top of popsicles, and sprinkle nuts over chocolate. Let harden.
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I love mochi as much as the next person-who-gets-self-serve-frozen-yogurt-multiple-times-a-week. Possible more! It is soft and fluffy. A lot of my life was spent in the comfortable space of not knowing what was in mochi, but knowing that if I ever needed it, a yogurt location was never too far away. Sophomore year of high school, Izzy Lyseggen taught me how to make mochi and I moved to the even more comfortable space of knowing that I could make mochi for myself. As you can see in the photos, the mochi will likely disappear into the strength of the green as the pops freeze. Also, the matcha will grab onto the mochi and form a troubling, algae like situation. Ways to combat this are to pre-chill the mochi and to whisk your powder with passion.
Matcha and Mochi Popsicles Yield: 6 popsicles | Prep Time: 20 minutes | Total Time: 6 hours Ingredients Mochi (use this recipe) 3 cups coconut milk 1 tsp coconut sugar 1 1/2 tsp matcha powder Directions Form mochi dough into small balls and freeze 2-4 at bottom of each mold. While mochi is chilling, whisk coconut sugar and matcha powder into coconut milk. Don't be afraid to really let the whisk work. Pour mixture over balls. Freeze until solid. |