Blogged by: Melbourne Central 29 Sep 2016 View comments
Make Chocolate Chip Matcha Popsicles
Blogged by: Melbourne Central 29 Sep 2016 View comments
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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