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CuisineNorth AmericanMexicanLow-FatLow-CalorieCinco de MayoFreezer FriendlyBlenderSummerWeeknightPartySnacksDesserts4th of JulyUnder 30 MinutesLow-CarbGluten-Free

Horchata Pops

These refreshing popsicles are made with creamy horchata and are the perfect dessert for cooling down on a hot day.

Ivan Diaz
Tasty Team
87% would make again

Under 30 minutes

Horchata Pops

Under 30 minutes

Ingredients

for 12 Popsicles

  • 1 cup rice (190 g), uncooked
  • ½ cup sliced almonds (50 g)
  • ½ teaspoon ground cinnamon
  • ½ tablespoon vanilla extract
  • 12 oz evaporated milk (350 mL)
  • 1 ½ cups almond milk (360 mL)
  • 4 cups water (1 L)
  • 6 oz condensed milk (175 mL)

Nutrition Info

  • Calories 115
  • Fat 6g
  • Carbs 14g
  • Fiber 0g
  • Sugar 10g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. In a blender, combine rice, almonds, and 1 cinnamon stick. Blend until rice is just broken up. Transfer rice mixture to bowl, soak in water overnight or at least 3 hours.
  2. Strain rice mixture and reserve water. In a blender, combine rice mixture and evaporated milk. Blend until smooth. Strain resulting liquid, discard remnants. Whisk in condensed milk and vanilla. Add almond milk and reserved rice water.
  3. Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
  4. Enjoy!
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Horchata Pops