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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.

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Read the full recipe after the video.

Recipe Summary

additional:
20 hrs
total:
20 hrs 20 mins
prep:
20 mins
Servings:
8
Yield:
8 3-ounce pops
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

If you normally use your coffee grinder for coffee, easily clean it by grinding ¼ cup of rice. Discard rice and dust out interior, then grind your rice for horchata.

Taste horchata after mixing in step 2; it should taste pretty sweet. Sweetness is dulled by freezing, so you don't want to cut down on the sugar too much.

Editor's Note:

Nutrition data for this recipe includes the full amount of rice. The actual amount of rice consumed will vary.

Nutrition Facts

207 calories; protein 1.9g; carbohydrates 38.9g; fat 0.6g; sodium 25.1mg. Full Nutrition
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