|| Iced Tea Popsicles || Makes: 6-8. Follow brewing instructions for 1 sachet of Smith Iced Tea. Combine Smith Iced Tea, ginger ale, and simple syrup together, and stir to incorporate. Pour liquid into popsicle molds lightly sprayed with cooking oil leaving 1/4 inch room at the top for expansion. Freeze for two hours and then insert popsicle stick into the center.  Freeze overnight. Just before serving, drizzle with white chocolate if desired.  – White Chocolate Shell – Add 1 cup white chocolate chips and 3 tablespoons coconut oil into a non-stick or heavy bottomed sauce pan over low heat stirring frequently until chocolate is completely melted. Remove from heat and let cool for 15 minutes before drizzling over popsicles.

|| Lord Bergamot London Fog Fudgesicles || Makes 6-8. Brew Lord Bergamot tea sachets in hot water for 15 minutes. Remove the sachets.  Pour ¼ cup of the tea into a small bowl, and add the corn starch and cocoa powder. Whisk the mixture until smooth. Place a small saucepan over medium heat, and pour in the rest of the tea along with the sweetened condensed milk. Once the tea and sweetened condensed milk have combined and the mixture starts to steam (about 5 minutes), add the slurry (cocoa/corn starch mixture). Continue to cook and stir until the mixture has thickened slightly, about 3-5 minutes. Spray popsicle molds with cooking oil and pour mixture into the molds leaving 1/4th an inch on the top for the fudgesicles to expand while freezing. Place in freezer for 2 hours then insert the popsicle stick into the center. Freeze for 4-6 hours. – Chocolate Shell – Add 1 cup chocolate chips and 3 tablespoons coconut oil into a non-stick or heavy bottomed sauce pan over low heat stirring frequently until chocolate is completely melted. Let cool 15 minutes before drizzling onto popsicles.

|| Smith Teamaker Peppermint Strawberry Creamsicle || Makes: 4-6. Brew Peppermint Leaves Smith Tea sachets into 1 cup hot water for 15 minutes. Remove tea bags. In a small bowl, mix sweetened condensed milk, cream and strawberry preserves together until combined. Add in the peppermint tea and whisk with a fork until combined. Spray popsicle molds with cooking oil. Chop fresh strawberries into small pieces and place equal amounts into each of the popsicle molds. Pour mixture into the molds leaving 1/4th an inch on the top for the creamsicles to expand while freezing. Place in freezer for 2 hours then insert the popsicle stick into the center. Freeze for 4-6 hours.