My husband is one of those people that has a million good ideas in a day. He’s always coming up with a new idea for a product, business, or way of doing things differently. In my opinion, his best idea was in 2011. We were on our way to a barbecue at a friend’s house, and he was in charge of cocktails. He grabbed a jar of horchata and a bottle of dark rum. So simple, that I doubted its deliciousness. I was proven wrong. So very wrong. Ice cold cinnamony horchata met spicy dark rum in my glass. And it was heaven.
A few years later, we saw Rumchata for sale in a liquor store. We missed our chance to be liquor millionaires, we suppose.
If you’re not familiar with horchata, you’re probably not from California or Texas, where taquerias always have a jar, dripping with condensation, on the counter. It is impossible to order tacos or a burrito without a glass of horchata. It’s a creamy, milky beverage (made of rice milk, actually) mixed with cinnamon and sugar. Sometimes I detect lime in it, too.
Three disclaimers:
True horchata is made with only rice milk, no dairy. But, rice milk is so watery, that, when frozen, it produces popsicles that are too icy. So, I stirred in some cream. (What problem in life isn’t solved by stirring in a little cream?)
Because the ground cinnamon tends to sink to the bottom of the popsicle mold, I infuse the rice milk with a crushed cinnamon stick to ensure every bite has cinnamon flavor in it.
Don’t be tempted to add more than 1 tablespoon of rum, as it can affect the freeze-ability of the mixture. I promise, even just one tablespoon of rum is detectable in these pops.
Bonus disclaimer: I didn’t make my own rice milk. I just bought it in the carton from Trader Joe’s. Best shortcut ever.
Boozy Horchata Pops
Ingredients
Instructions
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