Summer memories growing up on Vancouver Island meant a whole lot of popsicles and my favourite, fudgesicles. Since I love all the delightful spices that go into chai, I knew I had to create a chai inspired easy dessert. So here it is! Look for a chai spice blend that preferably doesn’t include the black tea which is traditionally part of chai as a beverage. I love Gathering Place Trading, a Cortes Island (a gorgeous island off the coast of northern Vancouver Island) based company’s “Chai Spice Blend”
There are two ways to include chia flavours into baking, one is to infuse and the other is to crush/grind the spices. I chose to infuse, as I often do. If I were to add ground spices to these it would change the texture, making them not as silky. Not only that, but the chai spice flavour is meant to be delicately present, not powerfully present. If you do this overnight it allows all those lovely flavours and aromas to infuse and meld into the coconut milk, which is the base for this healthier yummy dessert. If you do not include the inactive prep time of infusing the chai spices overnight, and the freezing of the mixture, this recipe comes together in less than 10 minutes! The best kind of popsicle molds in my opinion are stainless steel. I try to avoid plastics in my daily life as much as possible, so I do not opt for the plastic kind. I have a silicone popsicle mold, however I find that they are difficult to get the frozen treats to release properly and fully. I have included a link to the stainless steel molds I like the best at the bottom of the ingredients list.
Pour coconut milk into a medium glass container/bowl. Stir in the chai spice blend and cover to infuse overnight or for at least 8 hours. Use a medium fine mesh sieve to strain the spiced milk mixture, using the back of your spoon to push the coconut milk through the sieve. I simply do this over my blender.
Compost the chai spices that remain in your sieve. Add the rest of the ingredients to your blender and blend on high for 1-2 minutes, or until smooth. Pour into 6 popsicle molds, insert and secure your popsicle sticks and place them in a flat place in your freezer to set up for at least 8 hours/overnight.
To release the frozen fudgesicle simply allow a little warm water to run over the mold. Repeat with remaining fudgesicles or leave them in mold until you wish to eat/devour them!
Ingredients
Directions
Pour coconut milk into a medium glass container/bowl. Stir in the chai spice blend and cover to infuse overnight or for at least 8 hours. Use a medium fine mesh sieve to strain the spiced milk mixture, using the back of your spoon to push the coconut milk through the sieve. I simply do this over my blender.
Compost the chai spices that remain in your sieve. Add the rest of the ingredients to your blender and blend on high for 1-2 minutes, or until smooth. Pour into 6 popsicle molds, insert and secure your popsicle sticks and place them in a flat place in your freezer to set up for at least 8 hours/overnight.
To release the frozen fudgesicle simply allow a little warm water to run over the mold. Repeat with remaining fudgesicles or leave them in mold until you wish to eat/devour them!