Exactly one week from today I will be on a train to Trois Pistoles, a place I know nothing about other than the fact that they push your lazy ass to learn French and actually speak it too. There, in the heart of the Quebec region, I will take an oath that I will only exist in French for the next four weeks. I don’t know if I will break the oath to write on my spelonca in English. What I can tell you for sure is that starting from next week I will write at least my recipes in French as well, something I have been planning to do for a while, but since there’s nobody around pushing me to do it…I didn’t do it. There are a few of reasons I want to add a French section to my blog: 1. I live in Canada, where the official languages are English and French; 2. Since French is an international language spoken officially in 30 countries, I want to make my recipes available to the francophone public as well; 3. I am in love with French language and francophone culture for a trillion reasons ranging from the mellifluous sound of the language to madeleine cookies.
My recipe today has nothing to do with French but it has to do with me having a gigantic craving for chai: chai spices, chai lattes, chai-flavoured desserts, chai-flavoured pizza. Just joking. Let’s keep pizza chai-free. I made these popsicles for this afternoon, when we are going to hang out at the pool across the street from my place. I made eight of them but I’m only taking four to the pool because I already had one and my boyfriend had one as well….then someone else had two more. I don’t know who, maybe someone who’s been craving chai desserts lately…:)
Yeah, that was me. I ate three popsicles for breakfast. Yes, my craving is gone. No, probably not for long.
- 4 cups coconut milk (organic and BPA-free)
- 3 tea bags of your favourite chai (I used my favourite, which is Organic India Tulsi Tea Chai Masala)
- 4 Tbsp honey (or agave nectar for vegans)
- 1 pinch cardamom (I wanted the taste of cardamom to be a little stronger)
- ½ cup slivered almonds
- In a pot, heat the coconut milk to an almost boiling point. Put the tea bags in, cover, and let sit until slightly warm.
- Add the honey and cardamom stir and let cool completely.
- Take the tea bags out and add the slivered almonds and stir.
- Pour the mix in the popsicle forms, place in the freezer and let cook for at least 5 hours.
- To take the popsicles out, run them under hot water for about 30 seconds. They will come out easily after that but they must be eaten right away as they can make quite a mess when they start melting.
This is not one of my most beautifully looking desserts. However, it’s really really tasty. I wouldn’t have shared it with you otherwise. The coconut taste is very subtle, instead the chai flavours take over and the crunchiness and nuttiness of the almonds give it a delicious twist. It’s a popsicle recipe that makes me think more of kulfi than of regular popsicles.
I have to finish this post and run to the pool because if I linger around for much longer there will be no popsicles left.
Enjoy! Bon appetit!