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.
- 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
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.