We were at a pit stop on our way from Krabi back to Bangkok eating at a popular noodle stand with Dom’s mom, sister and two friends. Even with a fan lazily spinning next to us, and being somewhat in the shade from the canopy above us, sweat still was dripping down my face and oozing down the back of my legs.
I didn’t feel well, and hugged my pregnant belly, while trying to force down a few bites of the spicy Thai noodle soup sitting in front of me. The 100 plus temperatures, and 100 percent humidity was holding me tight and not letting go.
But then in the distance, I saw it. A beacon of hope.
Someone sitting at a table next to us had walked up to a white cooler at the front of the food stall, and gotten a popsicle out, and was just now unwrapping it. I tugged Dom’s arm, pointed at the person merrily licking the popsicle juice trickling down their finger, and asked him if we should get some.
“Sure! Those are so good, they are local, handmade popsicles!”
I forgot the heat for a moment as I sprinted to the cooler. In my heat daze I envisioned that if I didn’t get my popsicle now, every other patron would leap up in a frenzy and take them all before I got my chance.
The cooler was full of every Thai flavor imaginable: Thai Milk Tea, Thai Coffee, Durian, Banana, Weird Thai Candy, Mango, Thai Herbs, and more. I grabbed the Thai Milk Tea Popsicle, unwrapped it, and let the cool, sweet flavor run down my mouth bringing relief to the stagnant heat. It was magical.
After that, I came across similar coolers full of Thai popsicle goodness at other little food stalls, and tried all sorts of flavors. I knew I had to make them when I came home, and I had to share it with you all. It was so easy, and so good! The hardest part for me was finding popsicle containers that I liked!Print
Have you been craving a cold and refreshing Thai treat? Try making your own creamy Thai Milk Tea popsicles at home today!
- 2 c. water
- 3/4 c. Thai Tea Mix
- 1/3 c. heavy whipping cream
- 3–4 tbsp. sweetened condensed milk
- Sugar to taste
- Boil the two cups of water. Once it has boiled, turn off the heat and remove the pot from the burner.
- If you have a tea bag, or tea ball, put the Thai Tea Mix in it and place it in the water. If you don’t have one like me, just put the leaves straight into the water.
- Let tea seep covered 3-4 minutes.
- Take out the tea bag or ball, or use a fine mesh strainer to strain the tea into a pitcher or bowl.
- Add the heavy whipping cream, sweetened condensed milk and sugar, if you like, and stir until the sweetened condensed milk and sugar have dissolved. Taste it and add more cream, milk or sugar to your liking.
- If the tea is at room temperature now, which mine was since my milk and cream were both pretty cold, you can go ahead and pour your tea into your popsicle molds. I filled about four molds with a little leftover. But it depends if you add more cream or milk how many you will fill.
- Place in freezer for at least four hours or so.
- Run the molds under hot water and pop out your popsicle, and enjoy!
I don’t usually add sugar to my popsicles because I think the sweetened condensed milk is sweet enough, but you can add sugar if you like it sweeter.
- Prep Time: 10 minutes
- Cook Time: 4 hours
*The links to the Thai Tea Mix are affiliate links, so if you order from it, you will support Thai-Foodie! Yay! You are so sweet!