Creamy Pistachio Cardamom Pops

Let’s talk pops.

Creamy Pistachio Pops

Growing up I always used to have popsicles in the summer – the perfect reprieve from the heat. (Wait, can we just take a moment to recognize how OPPRESSIVE this heat is?! I hope it’s not as bad where you live, but DC is just oppressive right now. I felt like I was going to pass out on a simple 30 minute walk yesterday…at 7:30PM.)

Anyway! As a kid, we would always have the fresh fruit pops in my grandparents’ house in Florida, we would chase the ice cream truck down the street in our other grandparents’ neighborhood in Maryland, and our parents would treat us to a pop of our choosing at the ice cream carts lining the walkways around the monuments in D.C. – usually a chocolate and vanilla cone or one of those red, white, and blue Firecracker popsicles (remember those?!).  Needless to say, I used to love popsicles and making them occasionally with my mom, but sadly, I’ve dropped off in my pop consumption in the second half of my life so far.

Creamy Pistachio Cardamom Pops

But I’m here this summer to change that! I bought some popsicle molds, and we’re gonna go crazy! I’ve already made two different kinds (more comin’ at you next week), and I hope you’re just as delighted with this creamy, dreamy pop as I am!

These popsicles are different. They have cardamom, tea, milks of all sorts, and pistachios. Still with me? Good. Cause they become Creamy Pistachio Cardamom Pops, and they’re divine. This isn’t your fresh fruit, no-guild pop, but I gotta tell you, it’s totally worth it. I just couldn’t bring myself to stick to the full fat, whole cream version that was listed in the recipe, so I lightened it up and loved them just as much, if not more. The tea and the cardamom bring a warm, rich spice to the milky base, and the pistachios give a sweet crunch at the end. Give them a try; you and your lucky guests will not be disappointed!

Pop making

Here’s what I did:

Creamy Pistachio Cardamom Pops

*inspired by Arti Sequeira

In a small saucepan, bring to a simmer:

-One 12oz. can of low-fat evaporated milk

Add into the milk:

-4 English breakfast tea bags (tags removed)

– ½ tsp. ground cardamom

Whisk the cardamom in, let the milk come to a simmer again briefly, and then remove from the heat, and let the tea steep for 15 minutes.

Finely chop:

-a large handful (about ¾ c.) unsalted pistachios (you could use almonds if you prefer, but the pistachios are pretty great)

Pistachios

In a large bowl, combine with a whisk:

-the pistachios

-one 14oz. can fat-free sweetened condensed milk

-1 c. 1% milk (The iciness from this milk – or fat-free if you prefer – is essential to the consistency of the pop. Otherwise they’re too soft and creamy to get out of the molds.)

-the cooled tea mixture (tea bags removed)

Pour the mixture into your popsicle molds and freeze overnight. Run the pops under hot water to loosen them from the mold, remove, and enjoy!

French phrase for fun:

Cette chaleur est étouffante, mais mieux avec un popsicle!

This heat is oppressive but better with a pop!

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4 thoughts on “Creamy Pistachio Cardamom Pops

  1. Pingback: Green Gazpacho | le petit artichaut

  2. Pingback: Coconut Blueberry Pops with Lemon, Honey, & Thyme | the little artichoke

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