Strawberry Horchata Pops

Recipe by Jonathan Melendez

  • Preparation Time30 mins
  • Serves6
  • DifficultyMedium
45g long grain white rice
415ml water
1 small cinnamon stick
230g fresh strawberries
60ml whole milk
1 1⁄2 teaspoons vanilla extract
1⁄4 teaspoon ground cinnamon
67g granulated sugar
8g freeze dried strawberries
  1.   In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours.  
  2. Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds.  
  3. Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight.  
  4. Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.  
  5. Dip each popsicle, at an angle, into the strawberry crumbs right before serving.