This gorgeous cardamom poptails recipe has creamy, boozy, grown up flavours
- Green tea bag 1
- Boiling water 125ml
- Cardamom pods 4
- Caster sugar 50g
- Whisky 6 tbsp
- Plain yogurt 500g
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Place the tea bag in a jug and pour over the water. Set aside and allow to infuse for 10 minutes. Discard the tea bag.
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Lightly crush the cardamom seeds with a mortar and pestle and place in a saucepan along with the sugar. Pour over the green tea, let the sugar dissolve, then bring to a simmer and allow to bubble for 10 minutes, until you have a thick syrup.
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Combine the syrup with the whisky. Put the yoghurt into a bowl, then stir through the whisky syrup. Pour into six lolly moulds.
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Place the moulds in the freezer. Freeze for an hour, insert the lolly sticks, and allow to freeze until completely solid (about 2 more hours).
Recipe taken from Poptails by Laura Fyfe, published by Octopus Publishing Group. Priced £8.99.
You will need
- Green tea bag 1
- Boiling water 125ml
- Cardamom pods 4
- Caster sugar 50g
- Whisky 6 tbsp
- Plain yogurt 500g
Method
-
Place the tea bag in a jug and pour over the water. Set aside and allow to infuse for 10 minutes. Discard the tea bag.
-
Lightly crush the cardamom seeds with a mortar and pestle and place in a saucepan along with the sugar. Pour over the green tea, let the sugar dissolve, then bring to a simmer and allow to bubble for 10 minutes, until you have a thick syrup.
-
Combine the syrup with the whisky. Put the yoghurt into a bowl, then stir through the whisky syrup. Pour into six lolly moulds.
-
Place the moulds in the freezer. Freeze for an hour, insert the lolly sticks, and allow to freeze until completely solid (about 2 more hours).
