As we head into late spring, I start to crave cool drinks to get me through the hot, sticky months ahead. One of my go-to hot weather drinks is horchata, a creamy drink made from almonds and rice that’s often served over ice. 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, and often add a shot of espresso 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.
Horchata Latte Pops
- 1 Cup Rice we used Organic Volcano Rice, but you can use any kind
- 1 Cup Hot Water
- 1 Cup Caramel Almonds + Cashews Nutchello
- 1 Tbsp. Maple Syrup
- 2 tsp. Ground Cinnamon
- 6 oz. of Strongly Brewed Coffee ie. french press or espresso, cooled
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, Caramel Almonds + Cashews Nutchello, 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.
I find these pops plenty sweet for my taste, but if you'd like them sweeter, feel free to adjust maple syrup to taste.