Spicy chai tea gets a fun makeover in these simple and delicious ice pops. They’re similar to the traditional Indian ice cream called kulfi — but with a chai tea twist.
Special equipment: six 3-ounce frozen pop molds
Put the evaporated milk, chai tea and vanilla bean in a small saucepan over medium-high heat, stirring occasionally. Once the mixture starts to simmer, remove from the heat, cover and steep for 30 minutes.
Pour the mixture through a fine-mesh strainer into a large bowl and whisk in the sweetened condensed milk and heavy cream. Pour the mixture into the pop molds and freeze until completely solid, at least 4 hours, preferably overnight.
To unmold: run the molds briefly under warm water.