One of my go-to hot weather drinks is horchata, a creamy drink made from almonds and rice that’s often served over ice. These horchata popsicles combine a frozen treat with a dose of caffeine to help you power through the afternoon.

I became a horchata devotee after first trying it at a cozy, three-table Mexican spot housed in the back of a bodega. Taking refuge from the sweltering heat in the back of that store – downing a frothy glass of horchata, listening to the crackling radio, and looking up at the piñatas swaying above – remains one of my favorite food memories to date.

These days, I live far away from La Placita, so I do my best to replicate their horchata at home. Since homemade horchata can be a time-intensive recipe, I take a shortcut by using almond milk instead of soaking my own almonds.

Then I’ll often add a shot of espresso to my cool horchata to help power me through the afternoon. A horchata latte, if you will.

For a make-ahead treat, I turn the horchata latte into popsicles – that way I can reach for one whenever I need a mid-afternoon boost.

Craving cool treats to get through the hot, sticky months ahead? Try one of these vegan ice cream recipes for a creamy treat, minus the dairy.

Easy Horchata Popsicle Recipe

These horchata popsicles combine a cool drink to get through the hot, sticky months with a dose of caffeine to help you power through the afternoon.

Course Dessert

Servings 6 , 3 ounce pops

Author Heidi's Bridge

Ingredients

1 Cup Rice we used Organic Volcano Rice, but you can use any kind
1 Cup Hot Water
1 Cup Almond Milk caramel flavored, if you can find it
1 Tbsp Maple Syrup
2 tsp Ground Cinnamon
6 oz Strongly Brewed Coffee ie. french press or espresso, cooled

Instructions

In a small jar, pour 1 cup of hot water over rice and shake vigorously for 30 seconds. Let soak overnight at room temperature.
Blend soaked rice with the liquids from jar in a blender until combined.
In a bowl with a spout, combine the rice mixture, almond milk, maple syrup, and ground cinnamon.
Pour horchata mixture into popsicle molds until they are 3/4 of the way full.
Freeze for 30 minutes, top pops off with a shot of cold espresso, then freeze until solid.

Recipe Notes

I find these pops plenty sweet for my taste, but if you'd like them sweeter, feel free to adjust maple syrup to taste.