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Creamy Cinnamon Horchata Popsicles

8 INGREDIENTS • 8 STEPS • 5HRS 30MINS

Creamy Cinnamon Horchata Popsicles

Recipe

4.9

9 ratings
Creamy popsicles made to taste just like horchata the drink! A creamy and cinnamon rice drink made into a delicious frozen treat with all the great flavors of the traditional drink.
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Creamy popsicles made to taste just like horchata the drink! A creamy and cinnamon rice drink made into a delicious frozen treat with all the great flavors of the traditional drink.
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

5HRS 30MINS

Total Time

$1.07

Cost Per Serving

Ingredients

Servings
10
us / metric
Long Grain White Rice
235 g
Long Grain White Rice
Water
960 mL
Hot Water
Sweetened Condensed Milk
395 g
Sweetened Condensed Milk
Heavy Cream
120 mL
Heavy Cream
Cinnamon Stick
2
Cinnamon Sticks
Ground Cinnamon
1 tsp
Ground Cinnamon
Vanilla Extract
1 tsp
Vanilla Extract
Ground Cinnamon
to taste
Ground Cinnamon

Nutrition Per Serving

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Calories
255
Fat
7.6 g
Protein
4.8 g
Carbs
41.6 g
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

Cooking Instructions

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step 1
In a large bowl, combine the Long Grain White Rice (235 g), Water (960 mL), Sweetened Condensed Milk (395 g), Heavy Cream (120 mL), and Cinnamon Sticks (2).
step 1 In a large bowl, combine the Long Grain White Rice (235 g), Water (960 mL), Sweetened Condensed Milk (395 g), Heavy Cream (120 mL), and Cinnamon Sticks (2).
step 2
Cover with plastic wrap and allow to sit until completely cooled to room temperature, about 1 hour.
step 3
Remove and discard cinnamon sticks. Transfer the long grain rice with a slotted spoon, to a blender or food processor. Reserve the liquid. Blend on high until completely smooth, about 3 minutes.
step 3 Remove and discard cinnamon sticks. Transfer the long grain rice with a slotted spoon, to a blender or food processor. Reserve the liquid. Blend on high until completely smooth, about 3 minutes.
step 4
Add the reserved milk liquid to the blender or food processor, with the puréed rice, and blend until completely combined, another 2 minutes.
step 5
Pour the blended mixture through a fine mesh sieve, into a large bowl or pitcher. Use a spoon to help you pass the liquid through the sieve. There should be a rice paste left over, toss that out.
step 5 Pour the blended mixture through a fine mesh sieve, into a large bowl or pitcher. Use a spoon to help you pass the liquid through the sieve. There should be a rice paste left over, toss that out.
step 6
Add the Ground Cinnamon (1 tsp) and Vanilla Extract (1 tsp) to the horchata and stir. Pour into a popsicle mold. Place the mold in the freezer for about 1 hour.
step 6 Add the Ground Cinnamon (1 tsp) and Vanilla Extract (1 tsp) to the horchata and stir. Pour into a popsicle mold. Place the mold in the freezer for about 1 hour.
step 7
Insert wooden popsicle sticks and return the mold to the freezer and continue to freeze for another 3 to 4 hours, until they are completely frozen.
step 7 Insert wooden popsicle sticks and return the mold to the freezer and continue to freeze for another 3 to 4 hours, until they are completely frozen.
step 8
When ready to eat, run the bottom of the mold under warm water to help loosen the popsicles. Serve with a sprinkling of Ground Cinnamon (to taste). Enjoy!
step 8 When ready to eat, run the bottom of the mold under warm water to help loosen the popsicles. Serve with a sprinkling of Ground Cinnamon (to taste). Enjoy!
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