When one of my Twitter followers suggested that I make frozen horchata pops, I was a little hesitant. To be honest, I can only think of trying horchata maybe a couple of times and it’s not really a dish of my culture, so I wasn’t sure if I even should try it.
Then I did a little research and realized that horchata has roots in several cultures and it’s an incredibly easy drink to make. It’s also a deliciously fresh tasting drink that really just should be frozen from the get go.
This recipe is adapted from one I found at My Latina Kitchen. In that recipe, there’s water added. I opted to omit for a creamier end product. Additionally, I noted in the video I added only 3/4 cup of almond milk but below I’ve noted twice that amount. That’s because once I tasted this experiment, I realized it did need a little extra liquid that would have come from the water. I felt that water would create too hard a popsicle.
Ingredients
- 1/2 cup Rice
- 1/4 cup Chopped Almonds
- 1 stick of Cinnamon
- 2/3 cup Sugar
- 1 1/2 teaspoon Vanilla
- 1/2 can (6 ounces) of Evaporated Milk
- 1 1/2 cup Almond Milk
- 1/2 cup Infused Almond Oil
Tools:
- Food processor
- Mesh strainer
- Large bowl
- Measuring cup
- Measuring spoon
- Ice pop/popsicle molds
Method:
- Soak rice, almonds, and cinnamon for 5 hours (or overnight if possible) in water in a bowl. Cover or place in fridge.
- Strain the rice mixture from the water using a mesh basket.
- In a food processor or blender add all the ingredients (rice mixture, sugar, vanilla, evaporated milk, almond milk, and infused almond oil), then blend until completely smooth.
- Pour mixture into a container with spout then transfer to your pop molds and freeze.
