Homemade Horchata Popsicles
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
These homemade horchata Popsicles are a creamy, dreamy summertime treat, perfect for cooling you down on hot summer days!
  • 1 cup almonds, skin removed
  • 1 cinnamon stick or 3 Tbsp. cinnamon
  • 2 cups rice milk
  • 1 cup of warm water
  • ¼ C. almond milk/coconut milk creamer (or creamer of choice)
  • 3 Tbsp. runny honey (optional)
  • Blender
  • Cheese Cloth
  1. Blanch the almonds by blanching them in boiling water for a minute, then rinsing them immediately under cold water (you can also dump them into a bowl of prepared ice water). Pinch each almond between two fingers and they should slip right out of their skin (fun, huh?).
  2. Cook the almonds in a dry skillet over medium heat, moving them continuously, until they’re lightly toasted.
  3. Pour the almonds, the rice milk, the cinnamon, creamer, and 1 cup of hot water into a large jar or bowl. Let cool to room temperature and then put into the refrigerator to soak overnight (at least 10 hours).
  4. Pour all of the contents of the bowl into a blender and blend on high speed until it’s completely blended and smooth.
  5. Drape cheesecloth over a pitcher or large measuring cup and strain the mixture.
  6. Pour into Popsicle molds and freeze for at least 4 hours, or overnight.
  7. Enjoy!
Recipe by Flurries of Flour at http://flurriesofflour.com/2016/06/homemade-horchata-popsicles/