These Hong Kong Milk Tea Popsicles are a refreshing and delicious way to cool off in the summer heat. Iced milk tea on a stick!
Why you'll love this recipe
It's super easy to make.
This recipe is based on my recipes for HK Milk Tea and Vietnamese Coffee Popsicles.
The black tea flavour is strong and slightly sweet.
You can easily adjust the amount of sweetness in the popsicles to your taste.
Keep them in the freezer all summer long for a quick and tasty, cooling treat.
Ingredients you'll need
- black tea: I prefer Ceylon, but you can use any black tea you like; you can use loose leaf tea or tea bags
- hot water: boiled, for brewing the tea
- sweetened condensed milk: is a thick, sweetened milk that comes in a can; you can adjust the amount to your taste
How to make the popsicles
Add tea leaves or tea bags to a heat-resistant glass or jar.
Bring water up to a boil and pour over the tea.
Let the tea steep for 5 minutes.
Strain the tea.
Add the condensed milk to the tea and stir to combine.
Cool the mixture.
Pour the milk tea into popsicle molds and stick in a popsicle stick.
Note: if using silicone popsicle molds, place the stick in first prior to pouring in the liquid.
Freeze until solid, about 6-8 hours or overnight.
How to store
Keep the Hong Kong Milk Tea Popsicles well wrapped in the freezer for up to 1 month.
Expert tips & FAQs
Can I use sugar and milk instead of condensed milk?
Yes, you can. Adjust to your taste.
Can I use evaporated milk?
Yes, evaporated milk will add a light creamy texture -- you may need to add some sugar to your taste.
Can I double the recipe?
For sure, you can double the recipes to make a larger batch.
Note: depending on the size of your popsicle molds, your yield may be different.
I don't have popsicle molds.
You can pour the coffee mixture into small paper cups and freeze them.
When the coffee mixture has been frozen for about 2 hours, insert a wooden popsicle stick and continue to freeze until solid.
Other easy dessert recipes you may like
Be sure to check out these summertime favourites:
Yuenyueng (Hong Kong Coffee Tea Drink)
2-Ingredient Vietnamese Coffee Popsicles
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Hong Kong Milk Tea Popsicles
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 20 g black loose leaf tea Ceylon
- 300 ml hot boiling water should equal 250ml (1 C) tea once strained
- 50 ml sweetened condensed milk
- Add tea leaves to a heat-resistant glass or jar.
- Bring water up to a boil and pour over the tea.
- Let the tea steep for 5 minutes.
- Strain the tea. (Should have a total of 250ml of tea once the leaves are strained).
- Add the condensed milk into the tea and stir to combine.
- Cool the mixture.
- Pour the milk tea into popsicle molds and stick in a popsicle stick.
- Note: if using silicone popsicle molds, place the stick in first prior to pouring in the liquid.
- Freeze until solid, about 6-8 hours or overnight.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
These look delicious. I love how you give an option to make these even if you don't have popsicle molds. I have never made milk tea popsicles before and am excited to try these.
They look cool, creamy, and refreshing!
What a fun and easy recipe! Perfect for the heat wave that we were having. I can't wait to try your bubble tea recipe next.
Thanks for giving the recipe a try, Sandra! 🙂
My kids really enjoyed this! Such a delicious treat!