Best 4 Creamy Horchata Pops Recipes

HORCHATA POPS RECIPE BY TASTY

Steps:

• 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.
• 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.
• Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
• Enjoy!

CREAMY HORCHATA POPS

Steps:

• Blend together rice milk, condensed milk, and cinnamon. Skim any foam off the top and discard. Pour the remaining liquid into molds; insert a wooden stick into each. Freeze until solid, about 8 hours and up to 2 weeks.

CHOCOLATE HORCHATA POPSICLES PLANET OAT RECIPE BY TASTY

Steps:

• In a medium pot over medium-low heat, toast the cinnamon stick(s) for 1 minute, or until fragrant. Add the white rice and toast for another minute.
• Add the Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla, and ground cinnamon. Simmer for about 3 minutes, or until the cinnamon is fragrant, stirring occasionally. Remove the pot from the heat and let the chocolate horchata chill in the refrigerator for 8 hours or overnight. Discard the Mexican cinnamon stick and blend the horchata on high speed for 30-60 seconds, or until finely pulverized.
• Strain the liquid into a fine mesh strainer over a large measuring cup. Divide the chocolate horchata evenly between 2 6-count ice pop molds. Freeze for 30-45 minutes, until slightly solidified. Insert the sticks into the center of the pops, then return to the freezer for 8 hours, or overnight.
• Add the dark chocolate to a microwave-safe bowl and microwave for 30-60 seconds, until melted. Let cool slightly.
• If using, add the toasted coconut flakes and sliced almonds to 2 separate shallow bowls.
• Remove the ice pops from the freezer and remove from the molds. Dip the top third of each pop in the melted dark chocolate, then immediately dip in the coconut flakes or almonds. Lay the pops on a plate and freeze for 5 minutes before serving.
• Enjoy!

FIREBALL® HORCHATA POPS

Steps:

• Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
• Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
• Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
• Freeze until solid, at least 12 hours.
• Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.