Last year, I made these pumpkin spice latte popsicles. It was Fall, and I was caught up in the wave of people rushing to Starbucks to get their first taste of pumpkin spice in a year. I was excited to order a decadently sweet latte in celebration of the turning season…and then I drank it. I’ve had many a pumpkin spice latte before, but for some reason, this particular latte made me wonder what the hell all the hype was about.
I decided I wanted to mock the ever-growing #PSL movement and so I thought of the most un-fall-weather-get-your-scarf-on version of the flavour: popsicles.
Little did I know that when I posted them to the blog, I would be inundated with readers completely thrilled at my icy invention. I suppose the tongue-in-cheek-ness of it all was lost on most, but it continues to be one of my most popular blog posts of all time.
Riding on the wave of a recent spike in traffic (for whatever, unknowable reason) to my PSL popsicles, I was inspired to make these chaisicles, which do not taste of mockery but of warm, sweet spices frozen in creamy milk with a wooden popsicle stick jammed crookedly inside, photographed awkwardly in my back yard with a sticky, drippy arm extended out in front of my camera.
- 2 cups milk
- 3 bags black tea
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Pinch each of nutmeg, ginger and black pepper
- Honey to sweeten
- In a small saucepan, bring all the ingredients except the honey to a simmer. Turn off the heat and allow the tea to steep for 5-7 minutes.
- Strain the mixture and pour into popsicle moulds, enjoying any leftover tea poured into your favourite mug. Freeze the popsicles.