Saturday, July 23, 2011

Horchata Pops. Oh YUM.

Ohhh law.  Horchata is like my favorite thing ever.  Horchata Italian Ices?  FANTASTIC.  Plain old horchata?  MARVELOUS.
(Oh, and have it at Cafe Rio, darlings.  De-freaking-licious.)
So!  I opened my inbox and in my daily e-mail from Etsy was this recipe.  Oh YUM.  I will SO be busting this out in the next week.

Recipe for Horchata Pops
Yield: About 6 popsicles
2 cups long grain white rice
2 cups plus 3 tablespoons water, divided
1/4 cup sugar
1/4 cup Greek yogurt
1/2 teaspoon ground cinnamon
Ice pop molds
Kimberley Hasselbrink
Combine the rice and two cups water in a glass bowl. Let sit overnight. (It’s not necessary to refrigerate.)
The next day, blend the rice and water thoroughly in a blender. Strain the rice water through cheesecloth placed inside a fine colander or sieve. Use a spoon to coax the liquid through the mesh.
While the liquid is draining, make a quick simple syrup. Combine the sugar with the remaining three tablespoons of water. You can warm it quickly in the microwave or simmer until just dissolved in a small saucepan.

Once the rice water has drained, combine it with the simple syrup, ground cinnamon and Greek yogurt. You’ll want to blend this thoroughly, so that everything emulsifies nicely and the cinnamon and yogurt don’t separate while freezing. An electric mixer or immersion blender are quite helpful here, but a fork and some elbow grease will get the job done.
Pour the horchata mixture into your ice pop molds. Freeze for about six hours. Then park yourself in a grassy field and enjoy.

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