Apologies for the hiatus last week, it felt like after eating and drinking my way through Minneapolis with Amanda and Sara, plus visiting Colorado for So Delicious (bonus: got to see my best friend while I was there), I needed a little bit of a breather and more time to watch Broad City while eating ice cream. That’s all fair, right? Anyway, I’m back in the swing of things and was greeted with gorgeous weather when I got back home from Boulder this weekend! There was actually a pretty heavy snowstorm the day I left Colorado, but the weather was 70 and sunny when I returned home, so I figured boozy popsicles were in order. Cashew based horchata popsicles have been on my ubiquitous ‘to-make’ list for quite some time and to be honest, I’m not even sure how I thought of it in the first place. I’m sure the idea stemmed from my old easy Cashew Horchata recipe and I then I decided to add booze, so I guess it wasn’t a great leap to get to popsicles from there.
One of the best things about these cashew horchata popsicles is that they are boozy, but not too boozy, so they freeze up just right and have the right amount of tequila in them to make them feel like a fun summer treat. After shooting these popsicles, I sat down at my dining room table to eat one and just taking that time to pause for a second and enjoy made me realize that this summer, I need more of that. I need more just sitting on the porch and watching the neighborhood pass me by, instead of constantly feeling the pull to be on social media or doing ‘work’ while I do something else. Hard work is totally 100% essential to blogging, but I’m totally ok with going on a bike ride in the sun and leaving my phone at home for a while too. Cheers to hard work and taking the time to just chill with a cashew horchata popsicle!
Boozy vegan cashew horchata makes for an easy and tequila spiked warm weather dessert!
- 1 cup cashews (not necessary if you have a high powdered blender, soaked overnight)
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1/4 teaspoon allspice
- 2 cups water
- 1/3 cup maple syrup
- 3 ounces tequila
- Drain the cashews from soaking overnight. In a blender, place the cashews, cinnamon, nutmeg, allspice, water and maple syrup together. Blend until smooth and creamy. Add the tequila and blend for an additional 30 seconds. Pour into popsicles molds and freeze until firm, about 6-8 hours, at least.