Cinnamon Caramel Horchata Popsicles {Vegan, Paleo option}
A sweet, creamy, refreshing summer treat free of gluten and dairy, and with a Paleo option. Cinnamon Caramel Horchata Popsicles are the ultimate cinnamon lovers delight.
Ingredients
Cinnamon Caramel
- 1 tablespoon coconut oil
- 1/2 cup maple sugar see notes for substitutions
- 1 teaspoon ground cinnamon
- 1/2 tablespoon vanilla extract
- 1/4 cup coconut cream
- 1/4 teaspoon flaky sea salt
Quick Ricemilk Horchata
- See notes for Paleo option
- 1 cup uncooked white rice
- 5 cups water
- 1 cup reserved cooking liquid if needed
- 4 cups coconut or almond milk
- 1/3 cup maple syrup or coconut sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of nutmeg
Popsicles
- Popsicle molds
- Cinnamon Caramel
- 2-4 cups Horchata depending on the size of your molds
Instructions
Cinnamon Caramel
- Heat coconut oil in a small saucepan over medium heat.
- Add maple sugar, cinnamon, and vanilla, and stir to combine.
- Whisk in coconut cream and bring to a boil. Simmer for 3 minutes, whisking constantly to prevent burning.
- Remove from heat and whisk in sea salt. Set aside to cool. Caramel will thicken as it sits.
Quick Ricemilk Horchata
- (See notes for Paleo option)
- Combine rice and water in a large saucepan.
- Bring mixture to a boil, and cook uncovered for 5 minutes. Remove from heat and let rest at room temperature for 10 minutes.
- Strain rice, reserving the water in a separate bowl, then transfer rice to a high powered blender or food processor. Add milk and blend to combine. If the mixture is too thick, add reserved cooking liquid 1/4 cup at a time until milk is thin enough to drink.
- Strain milk through a cheesecloth into a separate medium bowl. Discard solids. Add sweetener and all seasonings and whisk to combine.
- Transfer to refrigerator to cool until ready to use.
Popsicles
- Pro tip: Freeze popsicle molds for 30 minutes before proceeding.
- Holding each mold at an angle, use a small spoon to drizzle the caramel around the inside perimeter of the molds. Try and cover the entire mold as much as possible, instead of lumping the caramel at the top or bottom. Freeze molds on their sides, to avoid the caramel from sliding to the top, for 15 minutes.
- Once the caramel is firm, pour horchata into molds, splitting evenly. Freeze 2-4 hours, or until solid.
- Remove popsicles from molds, drizzle with extra caramel if desired, and serve immediately.
Notes
*For a Paleo friendly Horchata option, simply skip the rice. Mix coconut or nut milk with the sweetener and spices as noted above, and blend to combine.
**If you don't have maple sugar for the caramel, you can use a combination of half honey and half coconut sugar. The flavor will differ, as will the consistency. Maple sugar creates a thicker caramel where honey/coconut sugar is a bit thinner.
**If you don't have maple sugar for the caramel, you can use a combination of half honey and half coconut sugar. The flavor will differ, as will the consistency. Maple sugar creates a thicker caramel where honey/coconut sugar is a bit thinner.
Tried this recipe?Let us know how it was!