We are in the midst of a move from Okinawa to Iwakuni. The kitchen isn’t quite set up and we’re still waiting for the bulk of our household items to arrive. I’m looking forward to expanding my wardrobe outside of this suitcase.  Three pairs of pants…what was I thinking? I would also really like to sit at my desk to write. It’s the middle of summer, but I’m not complaining. I’ve got all the windows open and the ocean breeze is blowing. I’d like something to cool me down while I set up the house. Lucky for me, the rarely used, but always appreciated Popsicle molds ended up in our quick shipment. Sweet!

The recipe:

• 2 cups organic milk
• ¼ cup of water
• 3 black tea bags
• A small piece of ginger, grated
• 5 crushed black peppercorns
• 10 green cardamom pods, crushed
• 1 cinnamon stick
• 3 whole cloves
• 2 star anise
• ½ tsp crushed coriander seed
• 2 tbsp organic sugar

Place a pot over medium heat, when it is warm, roast the peppercorns, cardamom pods, cinnamon, cloves, star anise and coriander until fragrant. Take care not to burn them. Add the milk, water, and grated ginger. Be careful when adding the milk because it will splash a bit on contact with the heated pot and spices. Bring the milk and spices to a near boil, then turn off the heat and add the teabags. Cover with a lid. Let the tea steep for 30 minutes, strain, and then add the sugar. Pour into Popsicle molds and freeze for about 3 hours.  Enjoy with friends!

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