If you’ve ever sipped a horchata alongside a plate of spicy tacos, you know the benefits of its cooling properties. Horchata is typically made with lightly sweetened and warmly spiced rice milk. We took the same approach with these pops blending juicy sweet cantaloupe with prepared cashew milk, cinnamon and vanilla. A hint of lime juice and a pinch of kosher salt keep things from getting too sweet and a little agave helps even an imperfect melon shine like a summer diamond. Feel free to use whatever nut (or rice) milk you have on hand. Serve these after enchiladas or a long day at the beach.
3 cups chopped cantaloupe (about ½ a large)
1 cup cashew milk
⅓ cup agave nectar
1 teaspoon lime juice
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
pinch kosher salt
How to Make It
Combine cantaloupe, cashew milk, agave, lime juice, cinnamon, vanilla, and salt in a blender and puree until smooth. Divide mixture between ten 3-oz ice pop molds.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment lined baking sheet and keep in the freezer until just before serving.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.