Spiced Chai Latte Ice Pops

Tetley spiced chai latte ice pops on a plate beside a canister of Tetley Live Bold tea

With a rich and creamy texture, these bold yet sophisticated Cinnamon Chai Rooibos ice pops make a crowd-pleasing frozen treat.

Preparation time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes (+ 6 hours, 25 minutes freezing time)

Skill Level: Easy
Makes: 10


  • 1 1/4 cups (310 mL) 2% milk
  • 6 Live Bold Cinnamon Chai Rooibos tea bags
  • 1 1/2 cups (375 mL) heavy or whipping (35%) cream
  • 2/3 cup (150 mL) sweetened condensed milk
  • 2 tsp (10 mL) vanilla extract
  • 2 tbsp (30 mL) white chocolate chips
  • 1/4 cup (60 mL) finely chopped pistachios


  1. In small saucepan set over medium heat, warm milk until steaming and just starting to simmer. Add tea bags. Steep and let cool to room temperature. Carefully squeeze tea bags to release as much liquid as possible; discard tea bags.
  2. In medium bowl, using handheld electric mixer, beat cream until peaks start to form. Stir in sweetened condensed milk, vanilla and tea-infused milk. Pour into ten 1/3-cup (75 mL) ice pop moulds. Freeze for 6 hours or until set.
  3. Remove ice pops from moulds. Transfer to parchment paper–lined baking sheet. Return to freezer.
  4. In small microwave-safe bowl, microwave white chocolate chips on MEDIUM, stirring every 30 seconds, for 1 to 1 1/2 minutes or until chocolate is smooth. Let cool slightly.
  5. Drizzle white chocolate over ice pops and sprinkle with pistachios. Return to freezer for 3 to 5 minutes or until chocolate is firm and set. Store in airtight container in freezer for up to 2 weeks.


  • Substitute white chocolate chips with dark chocolate chips if preferred.