Chai Hot Chocolate Fudgesicles

Combine sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Slowly whisk in milk, whisking until mixture is smooth. Bring the mixture to a simmer over medium heat, whisking constantly, scraping the bottom, sides, and corners of the pot until the mixture begins to bubble at the edges.

Add tea bags and continue whisking and cooking for 2 more minutes. Remove mixture from the heat, whisk in the vanilla and scrape the mixture into a bowl to cool.

Discard the tea bags and fill the popsicle molds leaving at least ¼ inch at the top. If your mold has a cover with openings for sticks, cover and insert sticks. If not, freeze until the mixture is thick enough to hold a stick upright and then insert sticks.

Freeze until hard, about 4–6 hours. Fill a container with warm water deep enough to dip your molds. Dip the mold long enough to release a fudgesicle when you pull on the stick. Store uneaten fudgesicles in a freezer bag in the freezer.