#LunchWithLo Episode 12: Cannabis Infused Horchata Pops

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. 


  • 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


  • Food processor
  • Mesh strainer
  • Large bowl
  • Measuring cup
  • Measuring spoon
  • Ice pop/popsicle molds


  1. Soak rice, almonds, and cinnamon for 5 hours (or overnight if possible) in water in a bowl. Cover or place in fridge. 
  2. Strain the rice mixture from the water using a mesh basket. 
  3. 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. 
  4. Pour mixture into a container with spout then transfer to your pop molds and freeze.
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