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Homemade Horchata Popsicles in a colorful mold, a refreshing summer treat.

Horchata Popsicles

Creamy and refreshing popsicles made from horchata, perfect for cooling down on hot days without the need for an oven.
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Prep Time 20 minutes
Total Time 8 hours
Servings: 8 popsicles
Course: Dessert, Snack
Cuisine: Frozen, Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long grain white rice Rinsed until the water runs clear
  • 1 stick cinnamon stick Plus a pinch of ground cinnamon for extra flavor
  • 4 cups water For soaking and blending
  • 1.5 cups milk Whole milk is creamiest, but any milk works
  • 0.5 cup sweetened condensed milk Adjust to taste
  • 1 teaspoon vanilla extract
  • a tiny pinch salt Enhances flavor
  • 1/3 cup almonds Optional, soaked with the rice for a nuttier taste

Method
 

Preparation
  1. Rinse the rice until the water runs mostly clear to keep the flavor clean.
  2. Soak the rice and cinnamon stick in 4 cups of water for at least 4 hours, or overnight in the fridge.
  3. Blend the soaked rice, cinnamon stick, and soaking water until milky and the rice is very broken down, about 1 to 2 minutes.
  4. Strain it through a fine mesh strainer into a big bowl or pitcher. Press gently to extract the liquid.
  5. Stir in the milk, sweetened condensed milk, vanilla, salt, and a pinch of ground cinnamon. Taste and adjust sweetness if needed.
  6. Pour into molds, leaving some space at the top because liquid expands when frozen.
  7. Freeze for 45 minutes, then insert sticks if required. Freeze again until solid, about 6 to 8 hours.
  8. To unmold, run the outside under warm water for 10 to 15 seconds. Be careful to avoid snapping the stick.

Notes

Sweeten a little more than you think to account for the cold dulling sweetness. Do not skip the salt; it enhances the flavor. For creamier pops, swap some milk for half and half or add cream cheese.