The Barista
I'm Robyn Niesmann, barista, server, and part of the management team at The Mud House in Saint Louis.
To me, good food and good drinks are the stuff of good living, and I pursue all three in equal measure. I really love serving the Cherokee Street community our amazing coffee and breakfast, but since The Mud House has been temporarily closed for COVID safety concerns, my drink-making impulses have found other outlets closer to home.
I always have lots of tea on hand, so I started experimenting with tea simple syrups for cocktails and cooking; but now the summer heat has me pursuing the perfect homemade popsicle, so I've been trying to incorporate the two ideas.
the recipe
Ingredients
makes approx. 7 pops
*Heads up! This recipe is pretty easy, and if you don't have silicone pop trays you can make em in an ice tray.*
For Chai Simple Syrup:
- 4 tea bags (or 2 tablespoons loose leaf) Chai
- 1 cup brown sugar
- 1 cup water
- 1 tsp vanilla extract
- 1 ripe avocado, chopped
- 1 cup oat milk
- 1 cup Chai simple syrup
- 1 tbsp unsweetened cocoa powder
Steps
Chai Simple Syrup:
- Start your simple syrup by making a Chai concentrate: bring 1 cup of water to a boil and let cool to around 190 degrees. Add your tea bags / loose-leaf and steep for 10 minutes with heat on low. (PS - you can skip to step 3 to get preppin' while your concentrate brews!)
- In a saucepan, combine your tea concentrate with brown sugar and vanilla extract. Simmer on medium heat til sugar is dissolved (again, you can skip to next steps to work on your other stuff while this simmers). Simple syrup complete!
Ice Pops:
- Place chopped avocado and cocoa powder in food processor or blender.
- Add oat milk gradually and blend til smooth, then add Chai simple syrup
- Portion into silicone popsicle or ice cube trays, and add popsicle sticks or toothpicks
- Freeze at least 4 hours, then run trays under warm water to release the goodness!
