Royal Red Thai Tea Ice Popsicles

Thai Ice Tea Popsicle 2

Thai Ice Tea Popsicle 3

This recipe is a variation of my previous iced Thai tea recipe – ‘Iced Thai Tea To Soothe The Blazing Heat recipe. I added coconut milk instead of evaporated milk so as to bring out more of the creamy taste, as well as just a little bit more sugar. Well, that’s the rule of thumb for anything frozen: add more to excite the numb. My rule of thumb.

And there’s still a lot more red Thai tea leaves to go in my cupboard!


  • Water: 1.5 cups
  • Red Thai tea leave: 1/3 cup (placed inside a cloth sachet)
  • Brown sugar: 1/3 cup
  • Coconut milk: about 1 cup (I used 1 pack of 200g)


  1. Bring water to a boil.
  2. Add tea leaves and sugar. Remove from heat once sugar dissolves.
  3. Leave leaves to steep in water for 5min. Remove and discard.
  4. Stir in coconut milk. Chill mixture in fridge for 1 hr.
  5. Stir chilled mixture before pouring into popsicle mould.
  6. Freeze overnight.

Thai Ice Tea Popsicle


  • This recipe was kindly adapted from Oh My Veggies’ Thai Iced Tea Pops’.   I used brown sugar instead of white ones to enhance the fragrance and depth of the tea flavour.


  • Chilling the mixture first and then stirring it before freezing would prevent the coconut separating from the tea and then getting frozen that way.

About 5 – 6 popsicles, depending on mould sizes

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