Cinnamon & Horchata Ice Blocks


3 cups unsweetened almond milk

1 cup coconut milk

1 cup condensed milk

3 cinnamon sticks

Ground cinnamon for dusting


In a saucepan, combine almond milk, coconut milk, condensed milk and cinnamon sticks. Simmer for 10 mins. Remove from heat and allow cinnamon sticks to steep for another 20 mins, or until the mixture is cool. Remove cinnamon sticks.

Pour the mixture into ice-block moulds. Freeze for 1 hour, then add pop sticks. Return to freezer for at least 5–7 hours or overnight. Unmould and dust with cinnamon.


Nutrition Info Per serving (90ml ice-block): 543kJ, 7g fat (5g sat), 15g carbs (14g sugar), 1g fibre, 3g protein, 80mg sodium


This recipe was originally published in the January 2017 issue of Women’s Health – for more healthy recipes get a copy of our latest issue.



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