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Creamy Horchata Pops


This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.

  • Prep:
  • Total Time:
  • Yield: Makes 16 pops

Photography: Aaron Dyer

Source: Martha Stewart Living, July/August 2016


  • 4 cups rice milk
  • One 14-ounce can sweetened condensed milk
  • 1/4 teaspoon ground cinnamon


  1. 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.

Cook's Notes

Fill the molds to just below the top edge to avoid overflowing; the liquid will expand slightly as it freezes.

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