Summertime means stone fruits, popsicles, and cool drinks. I combined the three in this Peach Horchata Popsicles. A delicious peach jam and strawberry preserve swirled in the horchata mix make this a delicious treat. You will not believe it’s not cream or milk based.
Are you a multitasker?
I consider myself skilled at multitasking. Like many working moms and women, I can get sucked in the Bermuda triangle of the regular routine chores. I can be thinking of one thing, doing one thing, seeing something, and talking on the phone with someone, all at the same time. I know it sounds complicated, but for some, we are wired that way. For instance, I will be talking to my family about planning a vacation and my topic all of a sudden will shift to my little baby bear, as to why he didn’t finish his chores… :). That’s how a mind of a multitasker works, I guess.
I read an article on BBC about why multitasking is not a bad idea. I thrive on multi-tasking. While I was at my little one’s game the other day, I had to sit down and do nothing but watch him play, and I loved it. However, after a few hours, I had jitters. I had the itch to do something and I offered to do the scoring :). Talk about taking more responsibilities on yourself (eye rolls at myself).
I’ve always been a person who’ll challenge myself, like with how many chores and phone calls I can accomplish in two hours. People are puzzle solvers. I’ve been inspired by how enthusiastically my children have learned language, absorbed math, mastered technology, become skilled athletes, and done homework always while listening to music. Life for them—for all of us—is an infinite variety of puzzles about what it means to be human and live in this world successfully.
While multitasking is great, sometimes I guess, just taking it one at a time is not a bad idea, right?!
They say when you multitask:
*your attention is divided between multiple tasks, which means the quality of the work is not the same as if you were just focused on one project.
*the efficient question comes in to play: at the end of the day how much did you actually accomplish?
* your brain can get taxed due to multitasking. Switching between tasks can make you a less effective decision maker.
*sometimes you can take longer than normal at a specific task if you’re multitasking.
In the end, I say: find a good balance and prioritize. See how you are most productive. That’s what will work.
In this case, I’d say multitasking really worked. Pistachio Horchata turned into these amazing Peach Horchata Popsicles.
In my last post, I made Pistachio Horchata. While we enjoyed having it as a drink, I had this idea of freezing it and having it as popsicles. The peach and strawberry preserves were amazing with this combination. No one could tell it wasn’t milk based. These peach horchata popsicles are creamy and make for an excellent summer treat.
Making Peach Horchata popsicles
You can use any mold to make these popsicles. I used paper cups to make them. The important thing to focus while making these is to use sweetened condensed milk because it’s creamier and you don’t get the ice crystallization. Since you’re using a jam, you might not get the perfect swirl, but to avoid the preserve to settle in the bottom of the cups, freeze the drink partially and then swirl in the jam. You can use this JAM recipe to make your jam.
These almost taste like KULFI, but it’s vegan. It’s nutty, creamy and sweet from the preserves.
It’s a must try for the summer.
Have a great weekend!!
- Peach Jam - ⅓ cup
- Strawberry or any jam of your choice - ⅓ cup
- 2 cup of white rice
- ½ cup pistachios
- 5-8 whole cardamom
- ½ cinnamon stick(use either cardamom or cinnamom).
- 1 Liter of water
- 1 14oz can of sweetened condensed milk, condensed coconut milk for VEGAN option
- paper cups - small or popsicle molds
- Wash the rice and pistachios well with cold water. Drain out all the water. Later add 3 cups of boiling water. Let it stay in room temperature and soak for at least 5 hours to overnight(best creamy results).
- After it's soaked overnight, take it out from the refrigerator and peel all the pistachio skin.
- Add another cup of boiling water, break the cinnamon stick in half, add the cardamom and place the water, rice, and cardamom. Keep the water separate and blend only the rice and pistachios with ½ cup of water to a very smooth paste. Puree for 2-3 minutes. Add it to the water that it was soaking it.
- Pour the liquid through a fine strainer lined with a double layer of cheesecloth, into a pitcher. Mix well and strain with a fine cheese cloth or a white clean cloth.Squeeze the excess liquid and discard the solids.
- Stir in the condensed milk. You can add more or less of sweetener.
- Fill a small cup ¼, and put it in the freezer for 15 minutes. Take it out and stir the melted and cooled peach jam. Fill the paper cup or popsicle mold full and freeze for another 30 minutes. Take it out and stir in the melted strawberry preserve.
- Freeze for 5 hours or overnight.
- When ready to serve, cut out the paper cup and dip it in pistachios.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
These look so enticing! Love your take on Horchata. Can’t wait to try it. I made a candied Almond Horchata ice cream and it was a hit. These must be fantastic Asha!
Exotic and perfect for the summer treats!