Creamy Chai Pops | TENDING the TABLECreamy Chai Pops | TENDING the TABLECreamy Chai Pops | TENDING the TABLECreamy Chai Pops | TENDING the TABLE

It’s vacation time! I spent the beginning of the week sewing curtains, cleaning out all the kitchen drawers, scrubbing the top of the fridge and herding dust bunnies out from under the beds…you get the idea. The deep cleaning is pretty miserable in the moment but I love how things feel all sparkly fresh afterwards. Part of me really wants to stay and enjoy it. Instead, we’re heading out and about for four weeks, visiting family in Oregon and New York, friends in VT, camping, backpacking, and enjoying all the summer fun. Be sure to stay tuned and follow my adventures on Instagram and Snapchat. What are your summer vacation plans? Whatever they are I hope they include plenty of frozen treats.

I made these amazing chai pops for Popsicle Week. They’re super creamy, a little spicy, vegan and refined sugar free. I’m pretty excited about them and hope you are too.


Creamy Chai Pops

Makes 6-10


2 cups water

4 tablespoons green cardamom pods

2 cinnamon sticks

4 black cardamom pods (optional)

4 teaspoons cloves

2 teaspoons black peppercorns

1 vanilla bean, cut in half lengthwise

4 inches fresh ginger, sliced 1/4 inch thick

4 black tea bags (I like PG tips, but any neutral black tea like English Breakfast will work)

1 15-oz can full fat coconut milk

1 tablespoon unsweetened cocoa powder

6 medjool dates, pitted


Combine the water, green cardamom pods, cinnamon sticks, black cardamom pods, cloves, peppercorns, vanilla bean and ginger in a medium pot. Bring to a boil. Reduce the heat and simmer the spices for 15 minutes. Add the tea bags and simmer for another 3 minutes. Strain the tea through a sieve discarding the spices. Combine the tea, coconut milk, cocoa powder and dates in a blender and blend on high until completely smooth. Divide the mixture evenly between the molds of your popsicle maker and freeze for several hours.