Shamelessly always combining favorites, these White Russian Horchata Popsicles are my latest mashup of classic Mexican and American flavors. I mean really, what’s not to love? Creamy, boozy, frosty with a touch of cinnamon and coffee? I can’t say no.
What is Horchata?
Okay, if you are reading this, mostly Mexican-inspired food blog, you probably are familiar with the sweetened Mexican rice drink that is horchata. But if, like my book agent, you have no idea what I’m talking about right now, then here’s the low down. Horchata (Or-Cha-Ta) is a mixture of raw rice and usually nuts pureed with sugar, water, and cinnamon and served over ice. It sometimes has milk or cream that makes it more like a loose milk shake. It is refreshing, creamy, sweet, and delicious.
What is a White Russian?
A White Russian is a cocktail consisting of coffee liqueur, usually Kahlúa, vodka, and cream served over ice. It is a classic California cocktail first appearing in bars in Oakland, California in the sixties. It has nothing to do with Russia—that’s just a reference to the vodka in the drink. If you have seen the movie The Big Lebowski, then you know what a White Russian is.
How much alcohol can you add to popsicles?
Good question! And one I had to look up after I made my first batch of popsicles and they didn’t freeze. Erg! Most sources say you can add 1 1/2 ounces of alcohol per cup (8 ounces) of liquid. That however, didn’t work for me. Sure, they froze, but not totally solid. I will admit that my freezer is old and crappy so that could be an issue.
That being said, I decided to omit the vodka I initially added to the recipe so they would freeze better. Yes, vodka is in a White Russian, but not in popsicle form. It just won’t work.
Finally, It’s #PaletaWeek!!
Every summer Lola from Lola’s Cocina kicks off summer with #PaletaWeek. and features a roundup of one of Mexico’s sweetest treats: paletas (popsicles)! Last year, 25 bloggers contributed over 35 popsicle recipes with a Mexican twist. Last year I made these dreamy Salted Cookies and Cream Paletas and then there was the Creamy Coconut Lime Paletas. Clearly creamy popsicles are important to me.
Check out Lola’s Paleta Week page to get links for everyone’s recipes and follow the #PaletaWeek hashtag on social for fun giveaways and more!
- 1/2 cup sliced almonds
- 1/2 cup long grain rice
- 1 stick Canela (Mexican cinnamon)
- 2 cups boiling water
- 1 (15-ounce) can sweetened condensed milk
- 1/4 cup coffee liqueur, such as Kahlúa
Combine almonds, rice, and Canela in a blender. Pour in boiling water and cover. Let sit 2 hours.
Blend on high, 1 minute. Strain into a bowl, discard solids. Whisk in remaining ingredients. Pour into popsicle molds and freeze at least 4 hours or overnight.
Run molds briefly under hot water to loosen, then remove popsicles from the mold.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g