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

Martha Stewart Living, July/August 2016

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Read the full recipe after the video.

Recipe Summary

prep:
5 mins
total:
5 mins
Yield:
Makes 16 pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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Reviews

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