Horchata Paletas


Hi lovelies its going to be one HOT day today! Stay cool and make some paletas! These paletas are so delicious and the perfect healthy treat to keep you cool in the hot days to come. It’s supposed be 110 degrees this weekend. Horchata, the  cinnamon-vanilla rice drink is a frothy Mexican staple – delicious and so refreshing. It only made sense to turn it into paletas. Unlike the sugary not so healthy but super delicious version that I grew up with I decided to make some changes and make it healthier without compromising flavor! Health Nuts rejoice! You can still enjoy this delicious drink and have your paleta too!!My version is sweetened with dates and agave nectar instead of sugar and condensed milk.

I bought my paleta molds at World Market. You can find some at Target and many other retailers. If you do not want to invest in some molds you can use small pixie cups and cover the tops with plastic.

Fun tip – add some some rum to the left-over horchata and you’ll have a delicious cocktail.


Horchata Paleta

  • 1 cups Rice (soak over night or for 2 hrs
  • 1 cup brown rice (soak over night or for 2 hrs) the brown rice adds nuttiness sort of like a Central American Horchata
  • 1 vanilla bean
  • 1/2 – 3/4 cup pitted medjool dates
  • 1 cup unsweetened plain or vanilla almond milk (or sub light coconut or rice milk)
  • 2 cup filtered water
  • 2 tbsp – Agave Nectar
  • 1 cinnamon stick


  1. Soak rice over night or  in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still raw – if you can snap a piece with your fingernail without much effort then you are good to go. Drain and add to a blender.
  2. Add 2 cups water, dates, 1 tbsp of agave, vanilla, and the cinnamon stick. Cover the lid with a towel just in case you have some spillage. Blend for about 1 minute until the mixture seems well combined. It doesn’t have to be 100% pulverized.
  3. Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add the rest of the agave.
  4. In two batches, pour the mixture over a bowl or pitcher covered with cheesecloth, wrap a rubberband around the bowl to ensure it does not come loose, but this isn’t necessary.
  5. Strain the mixture until only pulp remains in the cloth, squeezing to get all of it. It will take a little effort depending on how pulverized your pulp is.
  6. Next, stir in almond milk (optional), whisk and transfer to large beverage container , from there pour liquid into the paleta molds, place paleta sticks, cover, and put in the freezer over night! You’ll have a refreshing drink and paletas.

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