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.