Kulfi is an Indian ice cream. I was watching the Food Network one day and came across Aarti Sequeira making kulfi. It sounded like a great idea! This recipe is adapted from her kulfi.
I love the combination of tea and pistachios; instead of using ground cardamom, I infused my bourbon with green cardamom pods. If you choose not to use cardamom-infused bourbon, make sure you add a 1/2 teaspoon of ground cardamom.
This tastes just like chai tea!
Two cans of coconut milk
4 Earl Grey tea bags, snipped open
1/4 c. cardamom-infused bourbon (learn more about infusing your own liquor!)
3 T. maple syrup
1/3 c. coconut sugar
Handful finely chopped pistachios, plus extra for garnish
In a small saucepan, warm the coconut milk until you see small bubbles form around the sides of the pan. Pour in the loose tea.
Once it is bubbling, remove it from the heat and let the mixture steep for about 30 minutes.
After, strain the tea and then stir in the remaining ingredients until smooth.
Pour the batter into ice pop molds. Freeze them for 4-6 hours.
Enjoy these chai-flavored treats!