Fireball® Horchata Pops Tasty Recipes

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Fireball® Horchata Pops

"Whether it's summertime or just time to gather good friends around, this sweet and spicy dairy-free ice pop combines the mellow cinnamon flavors of horchata with the bracing fiery flavor of Fireball® whiskey. A touch of cayenne extends the heat beyond the ice."

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
• 1/4 teaspoon ground cinnamon
• 1 dash ground cinnamon (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 20H20M

• 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.

Notes :

• If you normally use your coffee grinder for coffee, easily clean it by grinding ¼ cup of rice. Discard rice and dust out interior, then grind your rice for horchata.
• Taste horchata after mixing in step 2; it should taste pretty sweet. Sweetness is dulled by freezing, so you don't want to cut down on the sugar too much.
• Nutrition data for this recipe includes the full amount of rice. The actual amount of rice consumed will vary.

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