Cool down on a hot summer’s day with Spiced Rum Horchata Pops! These vegan popsicles are cinnamon-y, creamy and utterly decadent as an afternoon (or evening) treat.
It’s POPSICLE WEEK!
*does the Snoopy happy dance*
*claps my hands*
*shuffles to the computer screen to actually write about these gorgeous pops after expending entirely too much energy dancing and clapping*
Yeaaaaaaaah. So I’m a bit excited about all the beautiful popsicles that are being shared around the blogosphere this week, and I’m thrilled to be a part of it.
Today, I’ve got a fun spiked (!) vegan (!) popsicle for y’all. Because everyone deserves a spiked vegan popsicle on a hot day. And Lord knows it’s been hot recently.
heard read a lot about horchata before, but I’d never tried it. However, it sounded like the perfect thing to use as a dairy free popsicle base, so I decided to do some kitchen experimentation.
I used Averie and Susannah’s recipes as guides to make horchata from scratch without ever having tasted it, tinkering and sampling as I went along because the flavor profiles in both their recipes sounded divine.
Here’s the thing, though. As someone who’d never actually drank horchata before, seen it anywhere or actually heard someone say the word, it turns out I was mispronouncing it this entire time.
You’d assume that as someone who took five years of Spanish and currently lives in Texas, I would know how to pronounce horchata.
But, yeah, well, I didn’t.
And it’s kind of horrifying because I should’ve known about that silent H.
It wasn’t until I was telling my sister about them without using the name horchata in the description that she said, “Oh, horchata! I love that stuff.”
It goes without saying that these popsicles are ridiculously delicious. They’re creamy, they’re flavorful, they’re vegan, they’re free of processed sugar.
All kinds of good things, y’all.
And everyone who’s tried one has loved it, so you’re not just getting a ringing endorsement from me.
And one of the best parts? If you don’t drink alcohol or want to make these for kids, just leave out the rum and add a bit more cinnamon for spice. Easy peasy.
Here’s how you make them:
- 1 cup raw cashews
- ⅓ cup uncooked white rice
- 2¼ cups warm water
- 1 5" cinnamon stick
- ⅔ cup maple syrup
- 1 tablespoon pure vanilla extract
- 1½ cups water
- ⅓ cup spiced rum (or a bit more, to taste, if that's your thing!)
- In a large bowl, measure out the cashews, white rice and warm water. Add the cinnamon stick on top. Cover with plastic wrap, and refrigerate overnight.
- In the morning, pour the soaked ingredients into the base of a blender. Remove the cinnamon stick.
- Add the maple syrup, vanilla extract and additional water to the mix.
- Blend on high until the mixture is smooth.
- Using a cheesecloth or a fine mesh strainer, strain the popsicle base. (Doing this more than once will ensure your popsicles aren't gritty. I strained mine twice, and mine turned out pretty smooth.)
- Once the popsicle base is strained, add the rum, stirring until well incorporated.
- Pour the popsicle mix into a popsicle mold. Transfer to the freezer, and freeze for one hour before adding the popsicle sticks.
- Freeze for an additional 6 hours, or until the popsicles are solid.
- Enjoy cold!