Skip to Content

Chai Hot Chocolate Fudgesicles

Beat the heat with a tasty cold treat! You certainly can’t buy these unique Chai Hot Chocolate Fudgesicles at the grocery store!

When the mercury starts to rise, you can bet that I’ll start breaking out all the ice cream and popsicle recipes. These Chai Hot Chocolate Fudgesicles combine two of my favorite flavors and will cool you down in a flash!

When you think of summertime desserts, popsicles have to be one of the first things that come to mind. Whether it was a classic sherbet push pop or a box of 100 Fla-Vor-Ice popsicles, there was nothing that could get you hopping out of the pool quicker than the mention of frozen treat. I must say, I’m not picky when it comes to popsicles, but fudgesicles have always been my favorite. Now that I’m a (pseudo)adult, I need a little bit more from my fudgesicle flavor. I used rich Dutch-process cocoa powder to make these pops, but you could totally use natural cocoa in place. My favorite thing about these are the perfectly spicy chai flavor. I’ve mentioned it before, But I’m OBSESSED with flavors like cinnamon, cardamom, and allspice with chocolate. One of my all time favorite recipes are my Fudgy Dark Chocolate Double Ginger Brownies that I make during Christmas time. These fudgesicles have that same vibe, but are perfect for hot summery weather. I know you’ll love them as much as I do!


Try my Boozy Peach-Basil Popsicles!

Chai Hot Chocolate Fudgesicles
Recipe Type: Dessert
Author: My Modern Cookery
Prep time:
Cook time:
Total time:
Serves: 10-12 fudgesicles
  • 3/4 cup sugar
  • 3/4 cup unsweetened natural or Dutch-process cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 cups whole milk
  • 3 chai tea bags
  • 1/2 teaspoon pure vanilla extract
  1. Combine the sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Slowly whisk in milk, whisking until mixture is smooth. Bring the mixture to a simmer over medium heat, whisking constantly, scraping the bottom, sides, and corners of the pot until the mixture begins to bubble at the edges. Add tea bags and continue whisking and cooking for 2 more minutes. Remove mixture from the heat, whisk in the vanilla and scrape the mixture into a bowl to cool. Discard the tea bags and fill the popsicle molds leaving at least 1/4 inch at the top. If your mold has a cover with openings for sticks, cover and insert sticks. If not, freeze until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 – 6 hours. Fill a container with warm water deep enough to dip your molds. Dip the mold long enough to release a fudgesicle when you pull on the stick. Store uneaten fudgesicles in a freezer bag in the freezer.
← Previous
Coconut Rice with Easy for You Mango Chicken
Next →
Summer Sunrise Punch