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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

  1. In a small jar, pour 1 cup of hot water over rice and shake vigorously for 30 seconds. Let soak overnight at room temperature.
  2. Blend soaked rice with the liquids from jar in a blender until combined.

  3. In a bowl with a spout, combine the rice mixture, almond milk, maple syrup, and ground cinnamon.

  4. Pour horchata mixture into popsicle molds until they are 3/4 of the way full.
  5. 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.