RedCha Raspberry Coconut Chia Popsicles!

Is it just me who prefers having ice pops over liquid water during summers or do I have you with me too?

These are my favourite thing right now cause I am a total chai addict. I have used all of Sprig’s teas and I must say, this RedCha is my favourite, hands down. The colour, the flavour, all of it. Perfect to beat the heat I must say. Let’s start popping shall we?

Raspberry RedCha Coconut Chia Popsicles

Serves: makes 8 popsicles

Time: 15 mins (excluding freezing/setting time)

For RedCha layer:

120 g Fresh/Frozen Raspberries

2 tsp Sprig RedCha + 40 ml warm water

2-3 tbsp sweetener of choice (sugar/agave/maple syrup/honey)

For Coconut Chia layer:

270 ml Coconut milk

30 g Chia seeds

1 tbsp sweetener

Method:

Mix all the ingredients for the coconut layer and refrigerate for at least 30 minutes or until thickened up.

Mix the Sprig RedCha powder with the warm water, stir and set aside. Blend all the ingredients for the raspberry redcha layer with the prepared RedCha tea in a blender until smooth.

Pour into popsicle moulds in two layers and freeze for at least 6-8 hours.

Enjoy!

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Until next time!

Love,

Bakesalotlady ❤