Your Tea Pot
Close Alternative Icon

Masala Chai Popsicle Recipe

Arrow Thin Left Icon Arrow Thin Right Icon
Masala Chai Popsicle Recipe

Among the many reasons why we love our jobs here at Young Mountain Tea is that we get to experiment with the variety of ways to incorporate the delicious tea leaf into our lives. And with one of my main life philosophies being “There’s always room for dessert," it’s no wonder that during an unusually long, hot summer I got into popsicle making. Naturally, tea quickly entered the picture.

After a few iterations to get the recipe right (really hard work, I know), I happily present you with this summery version of a satisfying cup of Masala Chai. I do hope you try this at home and find it as delectable as we did! If you make it, let us know what you think in the comments below.

Chai Popsicle Recipe

Makes 6 popsicles (depending on your mold, this may vary - I used a standard silicone mold).


  • 2 Tbsp Organic Assam black tea
  • 2 cups water
  • 2 Tbsp coarsely chopped fresh ginger
  • 10 crushed cardamom pods
  • 1 cinnamon stick (or 1 tsp powdered)
  • 1 Tbsp whole black peppercorns
  • Large pinch of saffron (optional but highly recommended!)
  • ¼ cup granulated sugar
  • ½ cup coconut cream (the thick stuff, not coconut milk)
  • ½ cup whole milk (for a non-dairy/vegan chai popsicle option, substitute with another ½ cup coconut cream)
  • ¼ chopped raisins (optional but highly recommended!)


The key to this recipe is to make the tea and Masala Chai spice mix concentrates separately to get the maximum flavor out of both.

  1. Mix Assam black tea leaves with 1 cup water and boil on medium heat for 3 minutes or until the liquid is reduced by half. Keep an eye on it because this happens quickly!
  2. Pour all spices into another pan with the remaining cup of water and boil on medium heat for about 5 minutes or until liquid is reduced by half. As with the tea, you want to extract the most flavor, so watch it as it boils and stir occasionally.
  3. Strain both concentrates into a pitcher or bowl with spout to make pouring into the molds easier. Stir in sugar, mix well, and let it cool completely. Now you have your chai mixture!
  4. Once the chai mixture is room temperature, add coconut cream and milk (if using) and whisk well till everything is smoothly blended and creamy (it’s okay if a few small bits of cream remain unblended, this will taste quite good when frozen).
  5. Pour into mold, insert the popsicle sticks, and freeze for at least 6 hours or overnight until solid.
  6. If using raisins, wait for a few hours until popsicles solidify a bit, then add raisins gently into the mold, stir in lightly with a small utensil, and refreeze till ready. This will ensure that the raisins don’t all end up on the bottom of the mold.
  7. Wait patiently...and then, ENJOY!

Need Tea To Make Your Masala Chai Popsicles?


You might also enjoy:

  • Our Complete Guide to Masala Chai
  • How Chai Became India's National Drink
  • Assam Tea’s Twisted History


    Blog Author:


    Mitra Nite, Graphic Designer

    Growing up in Persia, tea runs in Mitra's blood. But it was while living and working in the Pacific Northwest that she truly found herself immersed in the beverage and all its delicious forms, and she continues to be delighted by the international and cultural nuances that it represents. Mitra has been active as an artist and designer for most of her adult life, and is very happy to bring her passion for tea and design to Young Mountain Tea.

    Comments on this post (2)

    • Nov 08, 2021

      Hi Sara, I’m not sure if this particular recipe will work for ice-cream, I’d think the ratio has to be adjusted and you may need to add cream. But if you do try it please let us know. Also fun to know is that popsicles can be made in a variety of ways if you don’t have a mold on hand, including pushing popsicle sticks into small yoghurt containers after the mix has partially frozen!

      — Mitra Nite

    • Nov 08, 2021

      Can this be made as an ice cream as well? I don’t have popsicle molds.

      — Sara Frazer

    Leave a comment