a popsicle recipe from the archives

It seemed like a good moment to bring this recipe back from one of the past editions of my newsletter, given the sweltering temperatures in the city this last week. These are so easy to make, and are a wonderful way to enjoy your spiced tea when it's too hot to dream of sipping something warm.

spiced tea popsicles

1 cup raw cashews

2.5 cups water

3 heaping tbsp. spiced tea blend of your choice (see below)

4 (or more) medjool dates (pitted)

3 tbsp. coconut butter

pinch of sea salt

Soak the cashews in fresh water for a few hours for overnight, then drain and rinse. Bring the 2.5 cups water to a simmer, add the tea and simmer gently for 5-6 minutes, strain and allow to cool. Blend the tea infusion with all remaining ingredients in a blender, adjusting the sweetness with more dates (or even a spoonful of maple syrup), according to your preference. Strain through a fine mesh sieve, pour into popsicle molds and freeze.

for a little extra oomph, you could add:

to our rose & cardamom assam - a spoonful of rosewater

to our golden cacao blossom - a shake of cacao powder

to our tulsi + jasmine green tea - a pinch of freshly grated ginger

Be sure to stay hydrated and don't forget your sunscreen!

p.s.

my daily sunscreen go-to, in case you were wondering...