**Horchata (orxata) is available in some grocers, either in the "Mexican" section, or with the Rice & Soy milks. It is essentially rice milk flavored with vanilla & cinnamon.
***Rumchata is a newer liqueur made of Caribbean rum, dairy cream, and flavored with cinnamon, sugar, vanilla, and other spices.
Yield: 6-8 popsicles (depending on size of your molds)
1 whole pineapple (cored, sliced, & chopped)
**Note: you could use canned pineapple, but it's already cooked, and may not yield same result. Fresh is best!
2 T butter
1/2 cup packed brown sugar
1/2 t. pure vanilla extract
1 1/2 cups Horchata (**or can substitute with any kind of milk if you can't find: rice, almond, cow's milk, etc.)
1/2 cup plain Greek yogurt
1/4 cup+ of Rumchata
1) Caramelized pineapple: In a small sauté pan, melt the butter on medium heat, and add chopped pineapple and brown sugar. Stirring occasionally, cook the pineapple until the caramel thickens- but still a bit thin, (medium thickness, and more like a syrup.) Cook time will be about 20-30min. Add vanilla, and a sprinkle of ground cinnamon & ground cloves before removing from heat, and stir. Allow to cool to room temp.
2) Once pineapple mixture has cooled, combine Horchata, yogurt, and Rumchata in a blender. Taste mixture to see if more Rumchata is needed, and add more if necessary. Add pineapple mixture and "pulse"- very important that you don't puree!! You want to have some pieces of pineapple in popsicle! (I added the entire mixture so that the pineapple was in every bite.)
***If you don't want as much pineapple in your popsicles, start with adding half of the mixture to the blender, and then save the rest for topping on your ice cream!
3) Pour mixture into your popsicle molds, and place in freezer making sure they are on a flat surface. Freeze overnight, or 4-6 hours minimum.
4) When ready to serve, unmold popsicles by running mold under warm water for a few seconds, and enjoy!