Chamomile Tea Pops



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

Did you know we’re hosting our first Local Market on September 24 in Boston?

Chamomile Tea Pops

Chamomile Tea Pops

Makes: 8 5-ounce 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


  1. 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.
  2. 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.
  3. Once the pops are frozen solid, remove them from the freezer and simply peel the Dixie cups off.
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.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.


  • 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!).

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

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