It’s officially that time of year when the heat sets in and everyone is trying to squeeze in pool time and those weekend trips to the beach. We’re all trying to keep cooking to a minimum and desserts cool and refreshing. Horchata popsicles are my riff on horchata that is cool and refreshing. It doesn’t hurt that it’s coated with chocolate and chunky almonds, too. You can grab my toasted horchata recipe here, and you’ll be on your way to making the most decadently refreshing popsicles ever. I’d love to see your version! Share your riff of these popsicles with me on Instagram @y_delicacies!
1 Recipe Toasted Horchata
12 oz. dark chocolate
1 cup almonds, chopped
special equipment: popsicle molds, popsicle sticks
1. Pour horchata into popsicle molds. Insert popsicle stick into each mold, and place in freezer until frozen, about 8 hours.
2. Remove popsicles from popsicle molds. Place on a rimmed baking sheet and store in freezer until ready to dip each popsicle.
3. Place chocolate in a heat proof bowl over a pan of simmering water. Water should not touch bottom of bowl. Stir until melted and smooth.
4. Place the almonds in a small bowl.
5. Working with one popsicle at a time, dip in chocolate, dip in almonds and return to freezer.
Note: Some popsicle molds have holders or lids to keep the sticks in place. If the popsicle sticks solidify crooked it is difficult to remove the lid. I find it easier to cover the molds with foil, make a small cut and insert the stick in each cut.
Do Ahead: Popsicles can be made 2 weeks ahead. Keep frozen