Black tea in a popsicle. Not the watered-down kind where you freeze leftover iced tea and hope for the best. This one steeps four tablespoons of loose black tea leaves in whole milk, thickens the base with cornstarch, and folds in a full cup of blackberry jam and condensed milk. The lemon zest cuts through all of it.
The colour alone stopped me the first time I made a batch. Deep purple from the jam, cloudy from the milk, with flecks of lemon zest near the surface. They taste like tea and jam and cream on a hot day, frozen solid on a stick. These don’t last long here.
Tips for Making Black Tea Pops with Blackberry Jam
Steep the tea briefly
One minute is all you need after the milk simmers. Black tea in milk turns bitter fast, much faster than in water. Strain immediately.
Use loose-leaf tea, not bags. Four tablespoons of leaves gives you a strong tea flavour that holds up against the jam and condensed milk.
Thicken before you freeze
The cornstarch step is what separates these from icy pops. Whisk the cornstarch into cold milk first, then add it to the hot tea-milk. It thickens in seconds.
Without the cornstarch, the mixture separates in the mould and you get alternating layers of ice and fat instead of a smooth pop.
Black Tea Pops with Blackberry Jam
Total Time: 20 minutes
Yield: Makes 6
Description
Creamy milk-tea popsicles: whole milk steeped with black tea leaves, thickened with cornstarch, then swirled with blackberry jam, sweetened condensed milk, and a bright hit of lemon zest before freezing.
Ingredients
Units
- 4 tbsp (23 g) black tea leaves
- 3 cups (710 ml) whole milk
- 3 tbsp cornstarch
- 1 cup (237 ml) blackberry jam
- 1/2 cup (118 ml) condensed milk
- zest of one lemon
Instructions
- Place 2 1/2 cups of whole milk or almond milk and the tea leaves in a large saucepan over medium heat.
- Once the milk gently simmers, turn off the heat, let steep for one minute, and strain the leaves into another bowl.
- Whisk together the cornstarch and 1/2 cup of milk until smooth, then whisk into the milk-tea mixture until slightly thickened.
- Whisk in the blackberry jam, lemon milk, and condensed milk until even.
- Add more condensed milk to taste.
- Divide the mixture into popsicle molds and freeze until solid.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Category: Dessert
Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 305
- Sugar: 53
- Sodium: 85
- Fat: 6
- Carbohydrates: 58
- Fiber: 1
- Protein: 6
Frequently Asked Questions
Can I use tea bags instead of loose black tea leaves?
Yes, use about eight regular-sized tea bags for the equivalent of four tablespoons of loose leaves. Cut the steep time to 45 seconds since bags release flavour faster than loose leaves in hot milk.
Why does this recipe use cornstarch?
The cornstarch thickens the milk-tea base so the popsicles freeze creamy instead of icy. Without it, the water content separates from the fat during freezing and you get a grainy texture.
Can I use a different jam instead of blackberry?
Raspberry, strawberry, or blueberry jam all work. The colour will change, and so will the sweetness level. Taste the mixture before pouring into moulds and adjust the condensed milk as a result.
If You Liked This Recipe, You’ll Love These
- Cantaloupe and Cherry Popsicles
- Cooking The Magazines: Fresh Mint Ice Cream
- Mixed Berry Sorbet and Vanilla Shortbread Cookies
- Summer Memories: Blackberry Maple Scones
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