Golden milk meets spicy chai? Uh, yes, please! As we are winding down from the summer season, let’s celebrate all the fun and sweat with this last round of popsicle deliciousness!
Spices used here, including turmeric, ginger, and cardamom, are anti-inflammatory and gut-healing. Meanwhile, marshmallow is good for respiratory and digestive issues, and allspice boasts antioxidants plus an added immunity boost. However, this is just a little taste of what all the plants used here can really offer.
Equipment you may find helpful
- Popsicle mold
- Blender
- Nut milk bag
Recipe (makes about 12 popsicles):
Ingredients
3 cups almonds
9 cups water
2 tbsps cardamom powder
1 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp marshmallow powder
1 tsp turmeric powder
1 tsp allspice powder
¼ scant tsp ground black pepper
1 vanilla bean, split in half, lengthwise (scrape for the beautiful bean goodness)
½ tsp vanilla extract
½ tsp orange bitters
½ cup honey
1 pinch sea salt
Directions
- Soak almonds overnight in 5 cups of water.
- Drain and discard water.
- Warm the remaining 4 cups of water, and blend it with the almonds on high for three minutes.
- Add remaining ingredients to the blender. Blend until completely combined.
- Prepare the popsicle mold and pour the popsicle mix into it. (Add popsicle sticks if your mold requires them.)
- Place mold in your freezer and allow them to freeze for 12 to 16 hours. No peeking!
Notes
- Feel free to play with the amount of honey used, but keep in mind the sugar content does play an important part in blending everything together, and the freezing and melting points of the popsicles. During the autumn season, you can substitute honey for full fat coconut milk to get a creamier texture.
- If you’d like to pause, consider using a nut milk bag to store your almond milk after step 3. And, if you want to be waste-free, save the almond meal by drying it in the oven or dehydrator, and save for baking.
