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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 207 Calories

Ingredients

• 3 cups warm water
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon (Optional)
• 2 cinnamon sticks
• ¾ cup white sugar, or to taste
• ⅔ cup long grain white rice
• 2 cups rice milk
• 1 dash ground cinnamon (Optional)
• ½ cup cinnamon whiskey (such as Fireball®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Freeze until solid, at least 12 hours.

Step 5

Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.