Method

1. Slowly heat the milk in a pan on a low heat (be careful not to scald it)
2. When hot, take the milk off the heat and add 4 bags of Pukka’s Peppermint & Licorice tea
3. Leave the mixture to brew for 15 minutes then remove the tea bags and let the milk fully cool
4. Once cool, give it another good stir and then pour evenly into your ice pop moulds. Place in the freezer overnight

For the topping:

1. Melt the dark chocolate in a bain marie and crush the nuts into small pieces
2. Cover a plate or tray in a layer of parchment paper (make sure this will fit in your freezer)
3. Remove the ice pops from their moulds and lay them flat on the tray. Drizzle over the melted chocolate and sprinkle the nuts on top (it’s best to do this quickly while the chocolate is still a little sticky)

Tip: run a little bit of warm water over the outside of the mould to help loosen the ice pops