This post is sponsored by TADIN Teas. All opinions and recipe are 100% my own.
I call these my mint confessionals, mint and chip paletas. I feel like I eat them so much I almost need to ask for forgiveness. It just seems wrong how much I crave them. I know that sounds a bit much but they have stolen my heart. It all started a while back while I was making my own flavored syrup. I decided to make a batch of mint syrup using TADIN Spearmint Tea as my mint flavoring. Once the mint syrup was made I dreamt of all the ways I could use it. I thought it might taste nice added into my Fruity Iced Tea Punch Bowl , or maybe drizzled over a fruit salad, then I thought “I know, I can make mint and chip paletas with it. Cool icy mint and hints of chocolate all made into a yummy marriage! YES PLEASE! That’s how this love affair sparked into a FIRE.
I experimented with the recipe a couple of times before deciding on what I liked best. In the end I liked my mint syrup a bit strong and not too much chocolate… just a little here and there. I layered the chocolate for concentrated bites then back to simple minty cool paleta glory. Try them this Summer and then confess to the stars above how you’ll make an attempt to eat less of them, but not really mean it. Hahahhahhhahaa! #DaleSaborATuSalud
Makes 8 paletas
Ingredients for Mint And Chip Paletas:
- 1/2 – cup sugar
- 1/2 – cup hot water
- 5 – TADIN Spearmint Tea bags
- 1 – can coconut milk
- 1 – teaspoon vanilla extract
- green food coloring (optional)
- 1/4 – cup mini chocolate chips
- chocolate magic shell (optional)
- Pour sugar, and hot water into a jar. Mix to dissolve sugar until completely blended. Add in tea bag and cover mixture with a lid. Allow to steep for 24 hours.
- In a large bowl whisk mint syrup, coconut milk, and vanilla extract together until combined. Mix in a little green food coloring until desired color is reached or not.
- Pour half the mixture evenly amongst 8 popsicle molds and place in the freezer for an hour.
- Remove from freezer and evenly distribute the mini chocolate chip morsels between the 8 popsicle molds. Or you could always pour the chocolate chips in first at the beginning of step 3. Then pour the remaining mint paleta mixture evenly amongst 8 popsicle molds. Cover with lid and insert popsicle sticks into molds.
- Place in the freezer overnight.
- Remove popsicle molds from freezer.
- Fill basin with warm water and dip bottom of mold into the water for 15 seconds to loosen paletas from mold.
- Remove top cover from mold and pull the stick straight up toward the sky.
- Optional – dip paleta in magic shell and sprinkle with more mini chocolate chips!