Oh man, do you remember those iconic red white and blue popsicles? Cherry, lemon, and blue raspberry? Who knows, and it doesn’t matter. Those popsicles summed up summer, sweet and sour and synonymous with the cheerful chime of an ice cream truck from blocks away.
This is not that. This popsicle is everything but that – but it could maybe be its Mexican unicorn doppelganger? It’s an Horchata Limeade popsicle that gets it color from butterfly pea tea, and its booze from Chila ‘Orchata cinnamon cream rum, because I’m a little crazy like that.
I layered a simple limeade popsicle with a mix of Chila, rice milk and cinnamon, a blissful combo of piquant and sour with sweet and slightly savory. Certainly not your usual red-white-and-blue pop, but maybe something refreshingly different.
Horchata Lime Popsicles
1/2 cup fresh lime juice
1/2 cup 1:1 simple syrup
1 cup Butterfly Blue Tea
Mix and fill popsicle molds two-thirds of the way with the limeade. Let freeze.
1/2 cup Rice Milk
1/2 cup Chila ‘Orchata
1/2 cup Butterfly Blue Tea
1/2 t. ground cinnamon
Mix and fill the remainder of the popsicle molds. Let freeze.
For the Butterfly Blue Tea
1-1/2 cup boiling water
1/8 cup whole flower Butterfly Blue Tea
Let steep for 20-30 minutes. Strain out tea flowers and let cool completely.
This is a sponsored post written by me on behalf of Chila ‘Orchata. All opinions are 100% mine.
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