← Back to Recipes

Coconut Chai Popsicles with Cardamom

By • Updated July 2026
Jump to Recipe ↓

When July heat makes a steaming cup of masala chai less appealing, these Coconut Chai Popsicles deliver all the warm spice you crave in a creamy, frozen format. We brew a concentrated chai base with crushed cardamom, cinnamon, ginger and cloves, then blend it with full-fat coconut milk and a touch of honey before freezing in popsicle moulds. The result is a lolly that tastes like your favourite chai latte, but colder and more refreshing.

The key to a smooth, creamy popsicle (rather than an icy block) is using quality silicone or stainless-steel popsicle moulds that freeze evenly and release cleanly. We pair this recipe with our 2026 buying guide to help you choose the best reusable moulds for tea-based lollies. Once you've mastered this coconut chai version, try swapping the spices to make your own custom chai blend or experiment with different milks for a personalised frozen treat.

Coconut Chai Popsicles with Cardamom
Prep Time10 mins
Cook Time5 mins
Servings6 Popsicles
DifficultyEasy

Ingredients

  • 150 ml water
  • 2 Black Tea bags (Assam or Ceylon)
  • 4 Cardamom Pods, lightly crushed
  • 1 Cinnamon Stick (about 5 cm)
  • 3 Cloves
  • 1 cm fresh Ginger, peeled and sliced
  • 400 ml Coconut Milk (full-fat, from a tin)
  • 2 tbsp Honey (or maple syrup)
  • ¼ tsp Vanilla Extract (optional)
Nutrition per serving:
Calories: 135
Fat: 11g
Sugar: 7g
Protein: 1g

Instructions

1
Brew Chai: In a small saucepan, bring the water to a boil with the crushed cardamom pods, cinnamon stick, cloves and sliced ginger. Simmer gently for 3 minutes to release the aromatics, then add the tea bags and steep for 2 minutes. Remove from heat and let the spices continue to infuse while the mixture cools slightly. Using lightly crushed whole spices rather than ground powder keeps the chai clear and prevents gritty texture in the finished popsicle.
2
Strain & Sweeten: Strain the brewed chai through a fine-mesh sieve into a jug, discarding the spices and tea bags. Stir in the honey (or maple syrup) and vanilla extract if using, then pour in the coconut milk and whisk until smooth and fully combined. Taste and adjust sweetness—remember that frozen desserts taste less sweet once solid, so err on the side of slightly sweeter.
3
Fill Moulds: Pour the chai–coconut mixture evenly into six popsicle moulds, leaving about 5 mm headroom at the top to allow for expansion as the liquid freezes. Insert the sticks (most moulds come with lids that hold the sticks upright) and tap the moulds gently on the worktop to release any air bubbles.
4
Freeze: Transfer the moulds to the freezer on a flat surface and freeze for at least 4–5 hours, or until completely solid. For a cleaner release, run the outside of each mould under warm tap water for 5–10 seconds, then gently pull the stick to slide out the popsicle. Serve immediately or store in a freezer bag for up to 3 weeks.

🫖 Equipment You'll Need

These popsicles rely on reusable popsicle moulds—ideally silicone or stainless steel—to freeze the chai–coconut base evenly and release each lolly cleanly without cracks. Good-quality moulds prevent ice crystals forming unevenly and make unmoulding effortless, so you get a smooth, creamy texture every time. Our 2026 buying guide reviews the best options for tea and chai ice lollies.

See our popsicle moulds picks →

Expert Tip: Creamier Texture

For an even richer, less icy popsicle, swap 100 ml of the coconut milk for double cream or full-fat Greek yoghurt. The extra fat slows ice-crystal formation and gives you a softer, almost kulfi-like texture that's closer to golden milk ice cream.

Continue Your Journey

Affiliate disclosure: TeaTrade is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn commission by linking to Amazon.co.uk. We may earn a small commission if you buy through links on this page, at no extra cost to you. Prices and availability shown on Amazon are current at the time of click.

Comments