HORCHATA POPS RECIPE BY TASTY
Here's what you need: rice, sliced almonds, ground cinnamon, vanilla extract, evaporated milk, almond milk, water, condensed milk
Provided by Ivan Diaz
Categories Desserts
Yield 12 Popsicles
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 10 grams
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 16 pops
Number Of Ingredients 3
Steps:
- 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.
FIREBALL® HORCHATA POPS
Whether it's summertime or just time to gather good friends around, this sweet and spicy dairy-free ice pop combines the mellow cinnamon flavors of horchata with the bracing fiery flavor of Fireball® whiskey. A touch of cayenne extends the heat beyond the ice.
Provided by Matt Wencl
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 20h20m
Yield 8
Number Of Ingredients 9
Steps:
- Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
- Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
- Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
- Freeze until solid, at least 12 hours.
- Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 38.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 25.1 mg, Sugar 18.8 g
MEXICAN HORCHATA
Agua de Horchata is a refreshing Mexican rice and cinnamon drink, made with just a few simple ingredients! Enjoy Authentic Horchata Recipe!
Provided by Mely Martínez
Categories Drinks
Time 10m
Number Of Ingredients 8
Steps:
- Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
- The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
- Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
- Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
Nutrition Facts : ServingSize 1 Cup, Calories 176 kcal, Carbohydrate 38 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 22 mg, Fiber 1 g, Sugar 14 g
STRAWBERRY HORCHATA POPS
Fresh strawberries are pureed and stirred into homemade horchata to give this classic Mexican drink a summery twist!
Provided by Jonathan Melendez
Categories Ice Cream
Time 9h
Yield 6 ice pops
Number Of Ingredients 9
Steps:
- In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours.
- Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds.
- Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight.
- Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.
- Dip each popsicle, at an angle, into the strawberry crumbs right before serving.
Nutrition Facts : Calories 92.7, Fat 0.5, SaturatedFat 0.2, Cholesterol 1, Sodium 7.4, Carbohydrate 20.9, Fiber 0.9, Sugar 13.6, Protein 1.1
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