This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.
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.
Fill the molds to just below the top edge to avoid overflowing; the liquid will expand slightly as it freezes.