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Horchata Ice Pops

Cool off with a frozen twist on horchata, a traditional Mexican beverage made from rice, cinnamon, and sugar.
creamy horchata flavored popsicles
  • Makes 10 servings
  • Prep Time 10 hours (50 minutes active)
  • Cook Time 6 hours freeze time


  • ¼ cup slivered raw almonds
  • 2 ½ cups water, for cooking the rice
  • ⅓ cup brown rice, rinsed
  • 2 tbs. honey
  • 1 tsp. cinnamon
  • ⅛ tsp. sea salt


Set up molds for 10 pops.
Place the almonds in a bowl and add just enough water to cover. Soak overnight, then drain.
Make the horchata: In a 1-quart pot, bring the 2 ½ cups of water to a boil, then add the brown rice. Return to a boil, then reduce the heat to low and cover. Cook for about 40 minutes, until the rice is very tender. There will be some water left in the pot. Place the cooked rice and remaining water, drained almonds, honey, cinnamon, and salt in a blender. Secure the lid and blend on high until completely smooth, about one minute.
Transfer the horchata to a bowl. Cover and place in the refrigerator to cool completely, about one hour.
Pour ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.

For more fun and flavorful ice pop recipes, visit “Chill Out! 9 Delicious and Healthy Ice Pop Recipes.”

Photography by: Terry Brennan; Food Styling: Betsy Nelson.

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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