Almond Ice Lollies Recipe
By Susy Villasuso
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Easy
Agua de horchata is a type of agua fresca (‘refreshing water’ in Spanish), a traditional soft drink made with rice, cinnamon, condensed milk and water intended to quench your thirst. It’s sweet, moreish and quite refreshing when served in a glass with ice in the summer. This was one of my favourite drinks to have after school: street food vendors with small carts pushed by bikes would come outside of my school carrying glass containers filled with aguas frescas of different flavours. My friends and I would queue up excitedly ready to get a cup of horchata with ice after a hot day in school.
Try Susy's recipe for Wild Mushroom Queso Fundido & Adobo Verde Roasted Cauliflower Tacos here!
Ingredients for Almond Ice Lollies
- 100g blanched almonds
- 100g basmati rice
- 1 cinnamon stick, broken into pieces
- 200ml kettle-boiled water
- 150g sweet coconut condensed milk
- 1 tsp vanilla paste
- 3 tbsp agave syrup
- 300ml cold water
- 300ml oat milk
How to make Almond Ice Lollies
- Add the blanched almonds, rice and cinnamon pieces to a bowl, pour in the hot water and let the mixture steep for 30 minutes.
- Pour the almond-rice mixture with all the liquid into a blender and blend until smooth. Now add the sweet coconut condensed milk, vanilla paste, agave syrup, cold water and oat milk and blend again until all the ingredients are well integrated.
- Strain the horchata mixture through a fine-mesh sieve into a jug to remove the coarse residue. Press the mixture to get as much liquid as you can in your jug and discard what is left in the sieve.
- Pour the horchata into an ice lolly mould, insert the sticks and freeze for at least 3 hours. (Alternatively, if you want to serve this as a drink, once you pass it through the sieve into the jug, simply add ice and serve.)
- When you are ready for your ice lollies, place the mould under running water to help release them and enjoy!
About the author
Susy Villasuso, a skilled chef hailing from Mexico, is the mastermind behind Life Limon Y Sal. With expertise in recipe development, photography, and food styling, she's made her mark with numerous food brands. Currently, she serves as the Head Chef at Gran Luchito, a leading Mexican food brand in the UK.
