Recipe Image

Chai Fudge Pops

  • 15 m
  • 6 h 30 m
Nancy Baggett
“Honey and cream cheese team up to give this chai-spiced frozen pop recipe a creamy consistency: think chocolate Fudgsicles gone wild.”


    • 1⅓ cups boiling water, divided
    • 1 chai tea bag
    • inch slices peeled fresh ginger
    • ⅓ cup coarsely chopped semisweet or bittersweet chocolate (1( ½) ounces) or ¼ cup chocolate chips
    • ¼ cup honey
    • 3 tablespoons unsweetened cocoa powder
    • 4 ounces slightly softened cream cheese, cut into chunks


  • 1 Combine 1 cup boiling water, tea bag and ginger and let steep for 5 to 10 minutes. (The longer the tea steeps, the stronger the chai flavor.)
  • 2 Meanwhile, combine the remaining ⅓ cup boiling water, chocolate, honey and cocoa in a food processor. Let stand 1 minute so the chocolate softens. Process until very smooth. Add cream cheese and process until incorporated, scraping down the sides once or twice. Discard the tea bag; add the tea to the chocolate mixture and pulse to combine.
  • 3 Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
  • Make Ahead Tip: Freeze for up to 1 month.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019