Fireball® Horchata Pops

1 . Stage

Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.

2 . Stage

Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.

3 . Stage

Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.

4 . Stage

Freeze until solid, at least 12 hours.

5 . Stage

Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.