Teahouse Matcha Popsicles

Teahouse Matcha Popsicles

Need a little refreshing pick-me-up? These pretty, bright green matcha popsicles deliver in the easiest way possible—once frozen you can grab and go anytime. These cold treats are creamy and not too sweet thanks to coconut milk, a couple of dates and a just-ripe banana. Because the banana isn’t overly ripe it’s flavor does’t overpower the delicate grassy notes of the ceremonial grade matcha. Be ready to make another batch as they have a habit of disappearing from the freezer fast!


June 24, 2022


Rishi Tea



Teahouse Matcha-image

Teahouse Matcha

Sweet | Creamy | Umami

from $68


  • 1 (13.5 FL OZ) can full fat unsweetened coconut milk
  • 1 cup plain almond milk, preferably homemade
  • 5 teaspoons Rishi Tea and Botanicals Tea House Matcha
  • 2 medjule dates, pitted
  • 1 1/2 teaspoons vanilla extract
  • Pinch sea salt
  • 1 just-ripe banana, peeled and broken into pieces


  1. Add coconut milk, almond milk, matcha, dates, vanilla and salt to an upright blender and blend until completely smooth. If your ingredients are on the cool side the mixture may separate, keep blending until the mixture warms slightly and is a uniform green.
  2. Add the banana and blend again until creamy. Divide mixture between popsicle molds, add sticks and freeze overnight or until completely hard.
  3. When ready to serve, dip popsicle mould into hot water for 5 to 10 seconds and gently pull on stick to release from moulds. Enjoy immediately.

About Amy

Amy Chaplin is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, a resident for @food52, a recipe developer, teacher, and private chef. Amy is also the author of James Beard Award-Winning books At Home in the Whole Food Kitchen and Whole Food Cooking Every Day. Make sure to checkout her website and Instagram for more amazing recipes.