A few weeks ago I tried my hand at making grapefruit-mint rosé popsicles. Unfortunately, however, I didn’t read up on the science behind freezing alcohol, and so while they tasted delicious, the vodka I used in the recipe stopped the popsicles from freezing. The rosé popsicles turned out more like a slushy and I decided I didn’t want to share the recipe. Now, come to think of it, A grapefruit-mint rosé slushy could have been a good blog post…darn it! Anyway, I digress. After my rosé popsicles incident, I was racking my brain for another popsicle recipe to make when I found myself enjoying a white chocolate pistachio popsicle at a recent event. I remembered just how much I love pistachios and immediately got to looking up how to make pistachio popsicles. I blended together a few different recipes I found online to come up with a popsicles that is the perfect mix of sweet and sophisticated and the perfect treat to serve for dessert at a summer dinner party. While they are clearly the furthest thing from rosé popsicles, they’re pretty damn delicious and I hope you’ll give them a try!
- 2 cans coconut milk (I like Whole Foods brand)
- 3 earl grey tea bags
- 1/2 cup pulverized pistachios + more for dusting
- 2 tbsp honey
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- In a medium pot over medium high heat, bring coconut milk just to a simmer
- while you're heating your coconut oil, de-shell and pulse pistachios in a blender. Before you pulverize them too small, take a few out and leave them off to the side. These will be used for sprinkling over your popsicles later.
- Once coconut milk is simmering, add earl grey tea.
- Remove from heat and steep for at least 10 minutes
- Remove tea bags and squeeze any excess juice from them into the milk
- Whisk in honey, salt, cinnamon and cardamom
- Whisk in pistashios
- Transfer mixture to popsicles moulds
- Freeze for at least 6 hours
- Remove popsicles from moulds by pouring a little hot water over them and working the popsicles out.
- Sprinkle crushed pistachios over top and enjoy!
