Bubble Tea Popsicles

Craving something cool and refreshing with a twist? These Bubble Tea Popsicles combine the creamy richness of English Breakfast tea with the sweet, chewy goodness of tapioca pearls.

Bubble Tea Popsicles

Difficulty

Easy

Time to Make

30 minutes

Blend

English Breakfast

FEATURED TEA

English Breakfast Loose

English Breakfast is one of the jewels in the British tea crown. Bold, satisfying and deliciously smooth, it makes the perfect cup at any time of the day. To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. Wherever your day takes you, a cup of our English Breakfast Tea helps get you there.

INGREDIENTS

  1. 120ml milk of choice
  2. 2tbsp Ahmad Tea Loose English Breakfast
  3. 100g Raw unsalted cashews
  4. 120ml cream (vegan or dairy)
  5. 80ml maple syrup
  6. Pinch of salt

For the Tapioca Pearls: 

  1. 60g Black tapioca pearls
  2. 1 tbsp brown sugar
  3. 1 tbsp date syrup
  4. 2 tbsp how water

Method

  • Add the milk and loose tea to a saucepan, bring to a quick boil, then take off the heat and allow to steep for 5 minutes. Discard the tea leaves and set aside to cool down to room temperature.
  • Make the brown sugar syrup by mixing the sugar, syrup and hot water in a glass until dissolved. Add the tapioca pearls to a pan of boiling water and cook according to pack instructions. Drain, rinse in cold water and add to the brown sugar syrup mixture. This will help the pearls from sticking together. Allow to cool slightly.
  • To a high speed blender, add the cashews, cooled brewed tea, cream, maple syrup and a pinch of salt. Blend until smooth and creamy.
  • Add 2 tsp of the tapioca pearl mixture into the bottom of your popsicle moulds, then top with the ice cream mixture making sure not to overfill. Add more pearls, then secure the lids/sticks on top.
  • Freeze for at least 4 hours or overnight.
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