Creamy Horchata Popsicles with Cinnamon Swirl
These creamy horchata popsicles with a cinnamon swirl combine sweet rice, warm cinnamon, and creamy milk for a nostalgic, refreshing frozen treat perfect for summer.
- Prep Time: 10 minutes (plus soaking time of at least 3 hours or overnight)
- Cook Time: 15 minutes
- Total Time: 6 hours 25 minutes (including soaking and freezing time)
- Yield: 8 popsicles 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- ½ cup long-grain white rice
- 4 cups water
- 1 cup whole milk (or dairy-free milk like oat or coconut for vegan option)
- ½ cup sweetened condensed milk (preferably Nestlé)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 cinnamon sticks
- ⅓ cup granulated sugar
- Pinch of salt
Instructions
- Rinse ½ cup of long-grain white rice under cold water until the water runs clear. Transfer to a large bowl and add 4 cups of water. Let it soak for at least 3 hours or overnight for best flavor extraction.
- In a medium saucepan, combine ⅓ cup granulated sugar, 1 cup water, and 2 cinnamon sticks. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and let it gently simmer for 10 minutes to infuse the cinnamon flavor. Remove from heat and let cool slightly.
- Remove cinnamon sticks from syrup and discard. Pour the soaked rice and soaking water into a blender or food processor. Blend on high until the rice is finely pureed and the mixture looks milky (about 1–2 minutes). Strain through a fine mesh strainer or cheesecloth into a large bowl to remove rice solids. Press gently to extract all the liquid.
- Stir in 1 cup whole milk, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt into the strained rice milk. Mix well to combine all flavors evenly.
- Pour a tablespoon of the cinnamon syrup into each popsicle mold. Then fill the molds with the horchata mixture, leaving a little space at the top. Use a skewer or toothpick to swirl the cinnamon syrup through the mixture, creating beautiful ribbons of cinnamon flavor. Avoid over-mixing to keep distinct swirls.
- Insert popsicle sticks and freeze for at least 6 hours or overnight until completely solid.
- To release popsicles, run warm water over the outside of the molds for a few seconds. Gently pull out the popsicles and enjoy immediately.
Notes
Soak rice overnight for best flavor and smooth texture. Strain well to avoid grainy popsicles. Swirl cinnamon syrup gently to keep distinct ribbons of flavor. Freeze for at least 6 hours. Store leftover syrup in fridge up to one week. For dairy-free, substitute whole milk with coconut or almond milk and use sweetened condensed coconut milk.
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Fat: 3
- Carbohydrates: 22
- Protein: 2
Keywords: horchata, popsicles, cinnamon swirl, creamy, frozen treat, summer dessert, easy recipe, homemade, dairy-free option, vegan option