Chocolate Chai Fudge Pops – a delicious recipe with Vanilla Almond Milk, Syrup, Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small sauce pan combine the vanilla almond milk, coco powder, light corn syrup, and sugar.
2
Over medium heat bring the mixture to a simmer, stirring continuously to prevent from burning.
3
Remove the sauce pan from the heat, and steep the tea bag in the chocolate mixture for 10 to 15 minutes.
4
Remove the tea bag and continue to let the mixture cool to room temperature.
5
Once the mixture has cooled, pour it into the ice pop molds and place the mold in the freezer for two hours.
6
When the Chocolate Chai Fudge Pops begin to firm up, place a stick into the ice pop. Check after the first hour.
7
Tip: If you are having trouble removing the ice pops from the mold, dip the mold in warm water. After a minute or two they should wiggle loose.
450
kcal
Calories
27
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups Vanilla Almond Milk, 1 tablespoon Coco Powder, 1 tablespoon Light Corn Syrup, 2 tablespoons Sugar, and more.
Yes, Chocolate Chai Fudge Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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