Chocolate chip matcha popsicles

Chocolate chip matcha popsicles

Day Date Time Add Event
Sunday 23 Oct
Monday 24 Oct

Creamy lashings of coconut and tasty matcha swirled with dark chocolate make these iced tea popsicles an ultra-decadent summer treat.

You’ll need

  • 1 tablespoon T2 Matcha
  • 250 ml coconut milk
  • 150 ml water
  • 1/2 cup rice malt syrup
  • 50 g good quality dark chocolate

How to

  1. Add T2 Matcha, coconut milk, water and rice malt syrup to a blender and blend until well combined.
  2. Finely chop dark chocolate, then stir into the matcha mixture.
  3. Divide the matcha mixture between the moulds.
  4. Transfer to a freezer. Stir every hour for 3 hours to prevent the chocolate from sitting on the bottom, then allow to freeze completely into tea popsicles.

Note: If using a conventional popsicle mould, place the lid on securely and freeze. If using unconventional popsicle moulds, allow the mixture to freeze until they begin to set (roughly 1 hour, depending on size), then insert popsicle sticks and return to freezer to set completely.

Recipe courtesy of T2.