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Cool off Mexican style



Beat the heat with delicious horchata pops.

Horchata arrived in Mexico by way of Spain, courtesy of the Moors. In Spain it is made with a little tuber called a chufa, or tigernut. In Mexico, chufas aren't that easy to come by, so they've improvised with long grain rice to produce the horchata familiar to North Americans. It's a cinch to make. You soak rice overnight in water (making rice milk, essentially). The following day you blend it, strain it, add sugar and cinnamon, and serve over ice. To turn this into an ice pop, I concentrated on the standout flavors — rice milk, sugar and cinnamon — and added a creamy element, which in this case is Greek-style strained yogurt.

link: How to Make Horchata Pops

**related: Pop some popcorn ... with a twist

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