Hazelnut Chai Popsicles (Vegan, GF, Dairy-free)

These Hazelnut Chai Popsicles are perfect for summer and easy to make! They are made with hazelnut milk, which adds a light nutty taste. Warm up with the chai spices and cool off with the ice popsicles simultaneously. They are dairy free, gluten free and vegan. 

One of my favorite Instagram accounts is Pip’s Original, a mini doughnut and chai shop in Portland. I stalk this account because it makes me drool, and for a food lover (or a little baby), drooling is a good thing! Just this week, Pip posted a photo of a chai popsicle and as expected, I drooled.

I wish I could give the ones at Pip’s a try, but until I make a trip to Portland, my imagination and these Hazelnut Chai Popsicles will have to hold me over.

These Hazelnut Chai Popsicles are spicy, sweet, icy and warming all at once. It makes you feel like you’re relaxing in front of a cozy fireplace in your robe and slippers, but at the same time, you’re cooling off by the pool with something ice cold. It’s like being on a vacation and staycation at the same time. That blows my mind a little. I don’t know how that’s possible, but that’s what it did for me. So if you’re looking for that little paradoxical getaway towards the end of summer, give this a try!

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Hazelnut Chai Popsicles (Vegan, GF, Dairy-free)

Course Drinks

Special Diet Dairy Free, Gluten Free, Vegan

Prep Time 2 minutes

Cook Time 10 minutes

Total Time 12 minutes

Servings 6 popsicles

Calories 76 kcal

Author The Worktop

Ingredients

• 1 1/2 cups water
• 1/4 cup granulated sugar
• 1 whole cinnamon stick
• 1 whole vanilla pod - cut in half lengthwise
• 1 piece of ginger - peeled, about 1-inch x 1-inch
• 6 whole cardamon pods
• 6 whole cloves
• 1 teaspoon whole black peppercorn
• 3 teabags (preferably Darjeeling or Assam)
• 2 cups hazelnut milk

US Customary - Metric

Instructions

1. In a small saucepan, add in the water, sugar, cinnamon stick, vanilla, ginger, cardamon pods, cloves, and black peppercorns. Bring to a boil, then reduce the heat and add in the teabags. Simmer for 10 minutes, uncovered.
2. Remove the teabags and strain out the spices. Allow the chai tea to cool until it is warm to the touch. Stir in the hazelnut milk. (Hazelnut milk often "separates" when mixed with other liquids, and the "separation" is exacerbated when added to liquid that is too hot. Allowing the chai tea to cool will temper the "separating" effect.)
3. Pour the hazelnut chai into popsicle molds. Freeze for at least 6 hours, or until frozen. If you prefer a creamier texture, every 30 minutes for the first 2 hours, remove the popsicles from the freezer and stir the mixture to break apart any pieces of ice.