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Fireball® Horchata Pops

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Fireball® Horchata Pops



Ingredients :

  • ⅔ cup long grain white rice
  • 2 cinnamon sticks
  • 3 cups warm water
  • 2 cups rice milk
  • ¾ cup white sugar
  • or to taste
  • ½ cup cinnamon whiskey (such as Fireball®)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon (Optional)
  • 1 dash ground cinnamon (Optional)
  • Methods :

  • 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.
  • 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.
  • 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.
  • Freeze until solid, at least 12 hours.
  • Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.
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