Matcha is a very fine powder of high-quality green tea. You’ll find it at good food stores and health food shops. These are quite a grown-up popsicle with a soft sweetness and rich flavour.
INGREDIENTS
1 x 400-gram can full-fat coconut cream
½ cup almond milk
1 tablespoon matcha green tea powder
4 tablespoons maple syrup
1 teaspoon vanilla paste
METHOD
Combine all the ingredients in a blender and blitz until smooth. Pour into 6 popsicle moulds. Place in the freezer for 30 minutes. Insert wooden ice block sticks if solid enough to support them. Otherwise check back in a further 20 minutes.
Leave to freeze for at least 2 hours.
Can be stored in an airtight container in the freezer for up to 2 months. Makes 6 popsicles
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.