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Horchata Frozen Pops

Horchata Frozen Pops
Makes:
18
Prep Time:
140
minutes
Total Time:
380
minutes
Horchata Frozen Pops are inspired by the traditional Mexican and South American beverage and in this version are made into convenient and easy-to-serve frozen treats. You'll love the subtle cinnamon influence in these tasty treats.

In this recipe:


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Ingredients:

  • 4 cups hot water
  • 1 1/2 cups long-grain rice
  • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 cup milk
  • 2 cinnamon sticks
  • 1/4 teaspoon ground cinnamon
  • 18 (3- to 4-oz. size) paper cups
  • 18 wooden craft sticks

Directions:

COMBINE water, rice, sweetened condensed milk, milk and cinnamon sticks in large bowl; cover and cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.

REMOVE cinnamon sticks. Spoon rice into blender (reserve soaking water); cover. Blend on high for 3 to 4 minutes or until mixture is as smooth as possible. Add the reserved soaking water; blend for an additional 2 minutes. Strain mixture through a cheesecloth or extra fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Repeat process if necessary to eliminate all rice solids from liquid. Add ground cinnamon to mixture.

POUR horchata into paper cups. Place cups in freezer for 1 hour or until partially frozen. Place wooden sticks in centers of cups and freeze for 3 hours or until firm.

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Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Horchata Frozen Pops

    Ingredients

    • 4 cups hot water
    • 1 1/2 cups long-grain rice
    • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 1 cup milk
    • 2 cinnamon sticks
    • 1/4 teaspoon ground cinnamon
    • 18 (3- to 4-oz. size) paper cups
    • 18 wooden craft sticks

     

    Directions

    COMBINE water, rice, sweetened condensed milk, milk and cinnamon sticks in large bowl; cover and cool at room temperature. Refrigerate for at least 2 hours, preferably overnight.

    REMOVE cinnamon sticks. Spoon rice into blender (reserve soaking water); cover. Blend on high for 3 to 4 minutes or until mixture is as smooth as possible. Add the reserved soaking water; blend for an additional 2 minutes. Strain mixture through a cheesecloth or extra fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Repeat process if necessary to eliminate all rice solids from liquid. Add ground cinnamon to mixture.

    POUR horchata into paper cups. Place cups in freezer for 1 hour or until partially frozen. Place wooden sticks in centers of cups and freeze for 3 hours or until firm.

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