Chamomile Tea Pops

by Meagan Micozzi on September 6, 2011

in All Recipes, Desserts, Entertaining

This time of year is always hard.

Vacations are ending. Neighborhood pools are closing. And, of course, dust off your Trapper Keeper because it’s time to go back to school.

I do a lot of snacking to self-soothe.

When you’re a regular snacker, you have to mix it up a little bit. Sleeping at the snacking switch is not allowed.

Chamomile Tea Pops

So this is my newest snacking creation – Chamomile Tea Pops – they meet all of the snacking criteria:

  1. Is the snack simple and quick to prepare?  CHECK
  2. Is the snack light and not overly filling?   CHECK
  3. Can you pull the snack together with stuff that you likely already have in your pantry?   CHECK
  4. Does the snack taste hella good?   CHECK CHECK

It’s as simple as chamomile tea (or loose chamomile if you choose as I did), sugar, water, a few Dixie cups and some popsicle sticks.

Chamomile Tea Pops

The idea is to dissolve the sugar in the hot water that you use to steep your tea, that way your pops are perfectly sweet and completely refreshing. It doesn’t get any easier than that.

So there you have it:   sweet snacky goodness that hits all the right notes.

Make somebody’s day, or your own, with some Chamomile Tea Pops today.

Chamomile Tea Pops

Chamomile Tea Pops

Chamomile Tea Pops


  • 4 c. boiling water
  • 1/3 c. loose chamomile (I opted to use the loose, dried version, but you could easily simply use tea bags instead. You’ll want to use enough tea bags to approximate 1/3 cup of loose tea.)
  • 2/3 c. white sugar, granulated


Place the loose tea or tea bags, along with the sugar, in a large bowl. Pour the boiling water over the tea and sugar and stir until the sugar dissolves. Set aside, allowing the mixture to steep and cool for 5-7 minutes.

If you opted for loose tea, strain the tea mixture into another large bowl and discard the chamomile remains. Pour the sweetened tea into your pop molds. I opted for simple 5 ounce Dixie cups but you can use any pop molds that will work for you. Freeze your pops until they are semi —solid (this took approximately 45 minutes in my freezer) and, once they will support the popsicle sticks, insert them into the center of the partially frozen pops and return them to the freezer until sold.

Once the pops are frozen solid, remove them from the freezer and simply peel the Dixie cups off.

YIELD:   8- 5 ounce tea pops

All photos by Meagan Micozzi except the single chamomile flower by Noel Coates and the live chamomile flower branches by is by Karl-Ludwig Poggeman.

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Chamomile Tea Pops

Meagan Micozzi

Meagan Micozzi grew up on the East Coast, but was fortunate enough to land in southern Arizona several years ago. Now she’s living happily ever after, taking over the world of southwestern cuisine, one chile pepper at a time. When she’s not baking, Meagan spends her time traveling east to visit family and friends, running, and hiking in the Sonoran Desert. Read more about her sweet and savory (mis)adventures in culinaria on her blog, Scarletta Bakes.

Latest posts by Meagan Micozzi (see all)

  • Sues

    Mmm what a refreshing, delicious idea! My apartment’s pool closed the other day and I’m pretty sure I’m going through a depression now. All this Boston rain isn’t helping (but at least I’m not staring at my closed pool in 90 degree weather!).

  • Maggie

    I’m loving these pops. They’re very pretty!

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