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Horchata Pops

by Ivan Diaz

Ingredients

for 12 Popsicles

  • 1 cup
    rice, uncooked (190 g)
  • 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)

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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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