INGREDIENTS:
Horchata Popsicles:
- 1 cup oatmeal, dry
- 1 cinnamon stick
- 2 cups water
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- Powdered cinnamon for garnish
Passion Fruit Pineapple Popsicles:
- 1 cup pineapple, peeled and cut into cubes
- 1 1/3 cups frozen passion fruit puree
- 1 cup sugar, divided
- 1 cup water
Horchata and Passion Fruit Pineapple Popsicles - Home & Family
DIRECTIONS:
Horchata Popsicles:
- In a blender, mix the oatmeal and cinnamon stick with two cups of water for 2 minutes. Pour into a pitcher, using a colander to strain.
- Add the condensed and evaporated milk. Mix well.
- Pour the mix in the popsicle molds until just over half is filled. Cover and insert the sticks. Freeze for at least 4 hours or overnight.
- Garnish with powdered cinnamon. Enjoy!
Passion Fruit Pineapple Popsicles:
- Add the pineapple and ¼ cup of sugar into a blender and blend until smooth. Let rest for 30 minutes.
- While the pineapple mixture is resting, add the remaining sugar, water, and frozen passion fruit puree to a small heavy bottomed saucepan and heat over medium heat. Bring to a simmer and stir until the passion fruit puree is melted and the sugar is dissolved. Remove from heat and let cool.
- Strain the pineapple mixture through a strained (really pressing on the solids to get as much smooth puree as possible) and whisk it together with the cooled passion fruit syrup in a mixing bowl (ideally one with a spout)
- Pour into popsicle molds and freeze until solid, about 4-5 hours depending on your molds