Thai Iced Tea Popsicles

Sometimes you think you have an original idea and then one quick internet search reveals nope, it's all been done. In fact, Alton Brown had you beat a good two months ago. But it doesn't matter because you can't keep yourself from thinking about Thai iced tea and all that creaminess and sweetness that lends itself so perfectly to popsicle form. And since Alton has done all the heavy lifting, you go ahead and make a batch and enjoy every delicious slurp all while singing the Barenaked Ladies in your head.

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.