Thai Iced Tea Pops
Recipe barely adapted from Alton Brown
1 quart water
12 black tea bags (I used English breakfast)
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon ground cardamom
Bring the water to a boil over high heat. Cool for 10 minutes. Add the tea bags and steep for 15 minutes. Remove the tea bags and pour the tea into a large pitcher. Add the sweetened condensed milk, vanilla extract, salt, cinnamon, clove and cardamom and stir until well combined.
Refrigerate the mixture for approximately 8 hours or overnight. Divide the chilled mixture between popsicle molds and freeze until firm, approximately 4 to 8 hours, depending on the size of the molds. My molds made 9 popsicles.