It couldn’t be easier to make these healthy, super chilled showstoppers infused with turmeric, a potent anti-inflammatory
Recipe makes 4 lollies
You will need:
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
2tbsp Agave nectar (or honey of your not making vegan lollies)
Edible petals for decoration (optional)
What to do:
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 peeled, 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, you could use some bright, edible petals from Polly’s Petals (which are 100% natural and biodegradable) to sprinkle on your lollies then you are ready to enjoy this tasty sweet and spicy treat in the sun.
The tea bags are available from selected supermarkets, such as Waitrose, as well as from Tea India.
Recipe and photo: Lara Jane Thorpe