The best places to eat, stay, shop and visit in the South West

Cardamom poptails

Laura Fyfe shares her recipe for boozy cardamom poptails
Cardamom poptails recipe

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

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

  2. 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.

  3. Combine the syrup with the whisky. Put the yoghurt into a bowl, then stir through the whisky syrup. Pour into six lolly moulds.

  4. 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.

Supported by

FOOD Magazine issue 187

You will need

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

Method

  1. 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.

  2. 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.

  3. Combine the syrup with the whisky. Put the yoghurt into a bowl, then stir through the whisky syrup. Pour into six lolly moulds.

  4. 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.

Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Churchill Recreate
Most popular recipes
food newsletter banner
food newsletter banner
  • Green tea bag 1
  • Boiling water 125ml
  • Cardamom pods 4
  • Caster sugar 50g
  • Whisky 6 tbsp
  • Plain yogurt 500g
  1. 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.

  2. 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.

  3. Combine the syrup with the whisky. Put the yoghurt into a bowl, then stir through the whisky syrup. Pour into six lolly moulds.

  4. 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.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.