In a small jar, pour 1 cup of hot water over rice and shake vigorously for 30 seconds. Let soak overnight at room temperature.

Blend soaked rice with the liquids from jar in a blender until combined.

In a bowl with a spout, combine the rice mixture, Caramel Almonds + Cashews Nutchello, maple syrup, and ground cinnamon.

Pour horchata mixture into popsicle molds until they are ¾ of the way full.

Freeze for 30 minutes, top pops off with a shot of cold espresso, then freeze until solid.