Walnut Horchata Pops

By Laura RegePublished: Aug 1, 2022

Yields:

Prep Time:

35 mins

Total Time:

6 hrs 35 mins

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This one goes out to all the dairy-free people who miss milk-based ice pops. We hear you. We feel you. And we have a solution: Walnut Horchata Pops! Blend California walnuts with some water, vanilla, coconut milk, and cinnamon, pour the mixture into molds, then freeze. It's that easy! The hardest part is having the patience to wait for them to set. We bet these will become residents in your freezer year-round, helping you cool off in the spring and summer months and bringing you holiday flavors in fall and winter.

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Ingredients

1 cup
California walnuts
2 tsp.
pure vanilla extract
1
(14-oz.) can sweetened condensed coconut milk
1/4 tsp.
ground cinnamon, plus more for sprinkling
1
large pinch Kosher salt

Directions

1. Step 1Place walnuts in a blender. Pour 1 cup of boiling water over the walnuts. Let stand 30 minutes.
2. Step 2Add 3 cups of water and vanilla to blender and blend until frothy. Pour through a fine sieve into a bowl and discard solids. Return to blender, add condensed coconut milk, cinnamon, and salt, and blend just to combine.
3. Step 3Fill molds to the top with horchata mixture and insert popsicle sticks. Freeze for 6 hours, or until frozen. Before serving, run the molds under warm water to loosen the popsicles. Sprinkle with more cinnamon and serve.