Creamy Pistachio Cardamom Pops

In a small saucepan, bring to a simmer:

- One 12oz. can of low-fat evaporated milk

Add into the milk:

- 4 English breakfast tea bags (tags removed)- ½ tsp. ground cardamom

Whisk the cardamom in, let the milk come to a simmer again briefly, and then remove from the heat, and let the tea steep for 15 minutes.

Finely chop:

- a large handful (about ¾ c.) unsalted pistachios (you could use almonds if you prefer, but the pistachios are pretty great)

In a large bowl, combine with a whisk:

- the pistachios

- one 14oz. can fat-free sweetened condensed milk

- 1 c. 1% milk (The iciness from this milk - or fat-free if you prefer - is essential to the consistency of the pop. Otherwise they're too soft and creamy to get out of the molds.)

- the cooled tea mixture (tea bags removed)

Pour the mixture into your popsicle molds and freeze overnight. Run the pops under hot water to loosen them from the mold, remove, and enjoy!