One of the most popular Indian street food is Kulfi ice cream which you can find on every street. Made with full-fat milk condensed with heaps of sugar and spices, which is then frozen into long pointed chai glass shaped moulds. I loved them so much that I have come up with my own healthier recipe using my favourite Tea India Turmeric Chai.
This recipe is great for those hot summer days as it’s packed with spicy turmeric flavours mixed with the natural sweetness from the banana and perfect for vegans. I keep them in the freezer to give me a little lift every time the sun comes out.
Ingredients for 4 lollies
2/3 cups Oat milk (dependant on the size of your moulds if you’re not sure use your lolly moulds as a measure just add ½ cup extra as you will lose a little liquid when the milk is simmering)
1 large banana
2 Tea India Turmeric Chai teabags
2tbsp Agave nectar (or honey of your not making vegan lollies)
Edible petals for decoration (optional)
Heat the milk in a saucepan dropping the tea bags in when it comes to the boil, then reduce the heat to a simmer.
Simmer for 5 minutes so the tea is a strong yellow colour and all the flavours from the teabags have infused the milk, then turn the heat off.
Add the agave nectar stirring so it melts then squeeze the tea bags out and leave your yellow turmeric oat milk to stand so it will cool.
Once the tea is cool put it in a blender with a pealed, sliced banana and blend into a runny smoothie.
Pour the smoothie mixture into lolly moulds and pop into the freezer.
If you don’t have lolly moulds then chai glasses or paper cups can be used. Just remember that if you want your lolly sticks to be in the centre, you will need to cut a round of paper a little larger that the top of the glass for each lolly cutting a slit in the middle for your lolly stick and so keeping it in place while it freezes.
It will take 6-8 hours for your lollies to be frozen and ready to eat.
As a final decoration use some bright edible petals from Polly’s Petals to sprinkle on your lollies then you are ready to enjoy this tasty sweet and spicy treat in the sun.
Recipe and photo credit Lara Jane Thorpe