Strawberry Horchata Pops

READY IN: 9hrs
YIELD: 6 ice pops




  • 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.
  • 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.
  • 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.
  • Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.
  • Dip each popsicle, at an angle, into the strawberry crumbs right before serving.