Spiced Rum Horchata Popsicles

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.

Cool down on a hot day with Spiced Rum Horchata Popsicles! Dairy free and refined sugar free, these vegan popsicles are creamy, flavorful and simple to make. A twist on a paleta (a Mexican popsicle), this Horchata Popsicle recipe is the perfect summertime treat for adults.

Prep Time 30

Additional Time 8

Total Time 8 30

Servings popsicles

Calories 116kcal

Ingredients

1 cup cashews raw and unsalted
⅓ cup white rice uncooked
2 ¼ cups warm water
1 cinnamon stick about 5" long
⅔ cup pure maple syrup
1 tablespoon pure vanilla extract
1 ½ cups water
⅓ cup spiced rum

Instructions

Measure 1 cup cashews, ⅓ cup white rice and 2 ¼ cups warm water into a large bowl. Add 1 cinnamon stick 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 ⅔ cup pure maple syrup, 1 tablespoon pure vanilla extract and additional 1 ½ cups 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 ⅓ cup spiced rum, and stir 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!

Notes

Inspired by Averie Cooks and Feast+West's horchata recipes.

If you do not want to spike the popsicles, replace the rum with the same amount of water. Consider adding an extra cinnamon stick for the soak so that there's more flavor in the popsicle base, too.

Nutrition