Fireball Horchata Pops – Creamy Cinnamon-Spiced Mexican
Fireball Horchata Pops combine creamy horchata (rice milk, cinnamon, vanilla, and sugar) with cinnamon whiskey for a boozy frozen dessert. They are rich, smooth, and warmly spiced, offering a unique balance of sweetness and heat. Ideal for adult gatherings, they transform a traditional drink into a refreshing frozen indulgence.
Ingredients
Horchata Base
- 2 cups rice milk (or whole milk)
- 1 cup evaporated milk or coconut milk
- ½ cup sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Boozy Addition
- ½ cup cinnamon whiskey (adjust strength as desired)
Optional Add-Ins
- Cinnamon sticks (for garnish)
- Rice grains (for traditional texture)
- Whipped cream drizzle (for serving)
Instructions
- In a large bowl, whisk together rice milk, evaporated milk, sugar, cinnamon, vanilla, and salt until well combined.
- Taste and adjust sweetness or cinnamon level.
- Stir in cinnamon whiskey gently.
- Let the mixture chill in the refrigerator for 30–60 minutes for better flavor blending (optional).
- Pour mixture into popsicle molds.
- Tap gently to remove air bubbles.
- Insert popsicle sticks.
- Freeze for 6–8 hours or overnight until fully solid.
- To release, run warm water over molds for a few seconds.
- Serve chilled and enjoy responsibly.
Notes
- Alcohol softens freezing slightly, creating a creamier texture.
- Adjust whiskey amount based on desired strength.
- Chill mixture before freezing for better consistency.
- Cinnamon flavor intensifies after freezing.
- Rice milk gives authentic horchata taste.
- Silicone molds make removal easier.
- Store up to 1 month for best flavor.
- Not suitable for children due to alcohol content.