Cool down on a hot summer's day with Spiced Rum Horchata Pops! Dairy free and refined sugar free, these popsicles make the perfect adult dessert. Made with cashews, white rice and water, the homemade horchata blend of this pop is seasoned with cinnamon, vanilla and maple syrup. Mix in the rum, then freeze in popsicle molds. These cinnamony and creamy popsicles make a delicious afternoon or evening treat!
1/3cupspiced rum(or a bit more, to taste, if that's your thing!)
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Instructions
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 and soaking liquid 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.