You have to chai these chai coconut popsicles drizzled with chocolate and crushed almonds. They are creamy, dreamy and must be included your frozen treat lineup for the summer!


4 cups mylk
3 chai tea bags
2 teaspoons cinnamon
2 tablespoons Chai Protein Powder 
1/4 teaspoon cardamom
1/2 cup coconut sugar
2 cups coconut cream (1 can)
1 teaspoon vanilla extract
1/4 cup dark chocolate
1 teaspoon coconut oil
1/4 cup almonds, crushed


1. Heat the almond milk in a small saucepan over medium heat. Steep the chai tea bags in the mylk for 10-15 minutes for a strong flavor. Mix in cinnamon, cardamom, coconut sugar, coconut cream, protein powder and vanilla until everything is dissolved and the liquid is smooth and creamy. Set aside and let cool for 10 minutes.

2. Prepare the popsicle molds and sticks by sitting the sticks in a warm water bath. This helps prevent the sticks from popping up when inserted into the mold. Once the chai coconut liquid is cool, pour into molds until level with the top. Place the lid on and insert popsicle sticks. Freeze for at least 6 hours or overnight.

3. To remove popsicles from molds once frozen, run the bottom of the mold under warm water for 30 seconds. Allow it to sit and loosen for about 2-3 minutes. While the molds are thawing, melt the chocolate and coconut oil together in a small heatproof bowl.

4. When ready to remove the popsicles, gently pull upward to get a clean, neat popsicle. Lay them on parchment paper and liberally drizzle melted chocolate to cover the popsicles. Sprinkle with crushed almonds. Enjoy this sweet, cool treat!

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