Make Chocolate Chip Matcha Popsicles
Blogged by: Charlestown Square 29 Sep 2016
Creamy lashings of coconut and tasty matcha swirled with dark chocolate make these iced tea popsicles an ultra decadent summer treat.

What you’ll need:

1 tablespoon T2 Matcha
250 ML coconut milk
150 ML water
1/2 cup rice malt syrup
50 G good quality dark chocolate

How to make it!

Add T2 Matcha, coconut milk, water and rice malt syrup to a blender and blend until well combined.
Finely chop dark chocolate, then stir into the matcha mixture.
Divide the matcha mixture between the moulds.
Transfer to a freezer. Stir every hour for 3 hours to prevent the chocolate from sitting on the bottom, then allow to freeze completely into tea popsicles.

Note: If using a conventional popsicle mould, place the lid on securely and freeze. If using unconventional popsicle moulds, allow the mixture to freeze until they begin to set (roughly 1 hour, depending on size), then insert popsicle sticks and return to freezer to set completely.

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