1cupheavy cream ((or coconut milk if dairy sensitive))
1/4cupNatural Sweetener ((or equivalent))
1teaspooncinnamon
1vanilla bean (scraped clean (or 1 teaspoon pure vanilla extract))
1cupchai tea (strong brewed)
1
Place the heavy cream, natural sweetener, pumpkin pie spice and vanilla in a blender and combine until cream whips to form stiff peaks, about 1 minute.
2
Add the unsweetened cashew milk and blend until well combined and mixture is pourable. Taste and adjust sweetness to your liking.
3
Pour into push-pop or popsicle molds and place in freezer until set, about 4 hours.