1 cup heavy cream
354 ml evaporated skim milk
½ cup sweetened condensed milk
1½ tablespoon sugar
8 green tea bags
40 Organic dried Butterfly Pea Flower
In a small pot over medium heat, combine the heavy cream, evaporated skim milk and condensed milk. Bring to a simmer until a small amount of steam starts coming up and small bubbles form around the edge of the pot, stirring occasionally.
Remove the pot from the heat. Add the green tea bags (keep the tags outside of the pot). Use a tea infuser and steep the organic dried butterfly pea flowers in the hot milks. Cover the pot with a lid as best as you can and let the teas steep for 30 minutes.
Remove the tea bags and the tea infuser and discard tea.
Let the milk tea cool at room temperature for 30 minutes. Note, a thin film maybe form over the milk tea after it cools. Remove the film with a spoon.
Stir the mixture well and fill into a popsicle mold. If using molds that contain sticks, put on lid, sticks and freeze. If using small cups, freeze until beginning to set, about 45 minutes, then insert wooden sticks and put back in freezer.
Freeze for at least 8 hours. If the popsicles are stuck in the molds, dip the molds in warm water for 10 seconds or so. Remove popsicles and serve. Note, the popsicles melt really fast after being unmolded.
This recipe idea is adapted from https://themissinglokness.com/2020/06/17/hong-kong-style-milk-tea-popsicles/