A good friend of mine recently wrote a post on her blog about her experiences as an Arab American in Israel.  It’s a gripping account of injustice in the Middle East, so if you are interested, please click here to read her story.

I’m not sure what it is about this summer and popsicles, but it seems like they’re just all over the place.  Everybody and their grandma is making homemade popsicles, and you know what, that seems like a pretty cool idea.


I was never really a big popsicle fan as a child (give me a Klondike bar or a big bowl of ice cream instead) but as an adult, I’m coming to appreciate the sweet, refreshing treat on a stick idea.  I’m also more into eating things like fruit and coconut milk.  And ridiculously large tapioca pearls.


Giving one of these popsicles to ten-year-old me would have been an interesting experience.  But current me is quite smitten with them.  I used Jade Monk Tea’s matcha chai spice (I sponsored a giveaway for them a little while back) mixed with regular milk and coconut milk for extra flavor.


And of course I added boba.  Because no milk tea popsicle will ever be complete without a dozen of these little black beauties suspended in their frosty goodness.


Ok, it’s official.  I’m having popsicles for breakfast.

One Year Ago: Peach Tapioca Pudding

Chai Bubble Tea Popsicles

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Makes about 6-8 popsicles


  • ¼ cup boba (large tapioca pearls), cooked
  • 8 oz coconut milk (full or low fat)
  • 4 oz milk (I used 2%)
  • 2 packets Jade Monk matcha chai tea (or 3 chai tea bags)


  1. Cook your tapioca pearls according to their packaged instructions. Once they are done cooking, soak them in a solution of ½ cup hot water with ¼ cup of sugar dissolved in it.
  2. If using Jade Monk tea, or another instant tea product (like matcha powder) whisk together the milks and tea in a medium bowl, making sure to break up as many clumps as you can. If you’re using normal tea bags, place the milks in a medium saucepan, and place over medium heat. Steep the tea bags in the hot milk for about 10 mins, making sure the milk does not boil, then remove from heat and let sit another 20 mins.
  3. Remove and discard the teabags and pour the mixture into popsicle molds. Using a slotted spoon, scoop the boba into the molds, making sure to disperse them evenly. Transfer popsicle molds to the freezer and let sit for 2-3 hours, or until firm. Remove from the molds by running hot water over the outside of the mold and pulling gently to release.



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