Green tea bag 1 Boiling water 125ml Cardamom pods 4 Caster sugar 50g Whisky 6 tbsp Plain yogurt 500g

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). Recipe taken from Poptails by Laura Fyfe, published by Octopus Publishing Group. Priced £8.99.

Desserts, Drinks

Cardamom poptails

Laura Fyfe shares her recipe for boozy cardamom poptails

Added on July 30, 2014

This gorgeous cardamom poptails recipe has creamy, boozy, grown up flavours

Serves 6

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).

Recipe taken from Poptails by Laura Fyfe, published by Octopus Publishing Group. Priced £8.99.

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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).