Fireball® Horchata Pops
Description
These boozy rice milk ice pops are spiked with cinnamon whiskey and cayenne for a grownup version of a summertime treat.
Ingredients
•
2/3 cup long grain white rice
•
2 cinnamon sticks
•
3 cups warm water
•
2 cups rice milk
•
3/4 cup white sugar, or to taste
•
1/2 cup cinnamon whiskey (such as Fireball®)
•
1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cinnamon
•
1 dash ground cinnamon
Directions
1
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.
2
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.
3
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.
4
Freeze until solid, at least 12 hours.
5
Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.