4-Ingredient Chai Popsicles

These 4-Ingredient Chai Popsicles couldn’t be easier to make! And they have such a warm and unique flavor, and naturally separate in the freezer to make a really beautiful layered look! They’re also dairy-free, Paleo and vegan friendly.

5 Chai Popsicles laying downEasy Chai Popsicles

Summertime means it’s popsicle season! Are you a chai fan like I am? These 4-ingredient chai popsicles are creamy, flavorful, and the perfect summer cool down treat! Not much is better than cooling down outside with a delicious, creamy popsicle that’s packed with flavor while also having none of the added refined sugars that goes into conventional store-bought popsicles. Plus, it’s made with only FOUR ingredients, and is SO easy to make. 

What is Chai spice?

A chai spice is a blend of warm spices. The ingredients can vary but here is what I use in mine:

  • Cardamon
  • Allpice
  • Cinnamon
  • Cloves
  • Ginger

For this recipe you’ll make a slightly larger amount of chia spice than you’ll need, but you can store the rest to use for various recipes that call for a Chai Spice blend. It will keep for up to a year in your cabinet, assuming the spices you are starting with are fresh.

Chai spice blendHow to Make These Chai Popsicles

It’s so simple to make these Chai spice popsicles. There is no cooking required at all. Simply: Blend, pour, freeze, devour. The popsicles will have a natural separation which will give you a total flavor experience with each bite! And they look so beautiful.

Want to know more about making popsicles? Check out this guide on building your own popsicles HERE.

Chai Popsicles slightly melting

If you like this summertime dessert recipe, check out these others:

Chai Popsicles

Total Time 0:00 Yields 10

Ingredients

Chai Spice Mix: (1 tablespoon is used for this recipe)

Everything else

Directions

  1. Place almond milk, honey, vanilla and 1 tablespoon of chai spice mix into your blender and blend until smooth.
  2. Pour into popsicle molds and add in your popsicle sticks.
  3. Freeze for 5 hours or up to overnight.

Recipe Notes

  1. For vegan sub maple syrup for the honey.
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