Dirty Chai Popsicles

Dirty Chai Popsicles

These Dirty Chai Popsicles are lusciously creamy and sweet. They pick you up and cool you off, too.

Ingredients

  • 1 1/4 cups heavy cream
  • 2 chai tea bags
  • 1/3 cup sugar
  • Pinch of salt
  • 3 egg yolks
  • 1 packet unflavored gelatin
  • 3 tablespoons of butter
  • 1 teaspoon espresso granules
  • 1 tablespoon Nielsen-Massey Pure Coffee Extract

 

Directions

Place sugar, a pinch of salt and 3/4 cup heavy cream in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Add tea bags and allow the tea to steep on low for 20 minutes (you’ll notice a change in color). Discard tea bags.

In a small bowl combine 1/2 cup heavy cream and sprinkle the gelatin over the top (do not stir). Let set for about 3 minutes.

Place egg yolks in a heat safe bowl and whisk until smooth.

Remove the cream mixture from the heat and slowly pour half the mixture into the eggs, whisking constantly. Pour the egg mixture back into the saucepan. Add gelatin mixture. Cook over low heat.

Stir in butter and whisk constantly until the butter melts, the gelatin has dissolved and a candy thermometer registers 160 degrees F. This should take 5-7 minutes. Do not boil or overheat.

Remove from heat and stir in espresso granules. Pour mixture through a fine mesh strainer to extract any lumps. Stir in coffee extract.

Pour mixture into 8 popsicles molds. Freeze for 1 hour.

Place popsicle sticks into the centers and continue to freeze until completely set, about 3 hours.

Notes:

Recipe by Lemons for Lulu.

  • 300 ml heavy cream
  • 2 chai tea bags
  • 65 g sugar
  • Pinch of salt
  • 3 egg yolks
  • 1 packet unflavored gelatin
  • 3 tablespoons of butter
  • 1 teaspoon espresso granules
  • 1 tablespoon Nielsen-Massey Pure Coffee Extract

 

Directions

Place sugar, a pinch of salt and 180 ml heavy cream in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Add tea bags and allow the tea to steep on low for 20 minutes (you’ll notice a change in color). Discard tea bags.

In a small bowl combine 120 ml heavy cream and sprinkle the gelatin over the top (do not stir). Let set for about 3 minutes.

Place egg yolks in a heat safe bowl and whisk until smooth.

Remove the cream mixture from the heat and slowly pour half the mixture into the eggs, whisking constantly. Pour the egg mixture back into the saucepan. Add gelatin mixture. Cook over low heat.

Stir in butter and whisk constantly until the butter melts, the gelatin has dissolved and a candy thermometer registers 70 degrees C. This should take 5-7 minutes. Do not boil or overheat.

Remove from heat and stir in espresso granules. Pour mixture through a fine mesh strainer to extract any lumps. Stir in coffee extract.

Pour mixture into 8 popsicles molds. Freeze for 1 hour.

Place popsicle sticks into the centers and continue to freeze until completely set, about 3 hours.

Notes:

Recipe by Lemons for Lulu.

  • 15 minprep

  • 30 mincook

  • 8servings

This Recipe Uses

Pure Coffee Extract 4oz

Pure Coffee Extract