Butterfly Horchata Pops:
Boil 2 cups of water in a medium saucepan over medium heat. Add the basmati rice and cinnamon stick and cover. Cook on low heat for 20 minutes. The rice should be tender and look saucy. Remove from heat and discard the cinnamon. Add the remaining water and sweetened condensed milk. Move to a high powered blender and blend until smooth, about 1 minute.
Set aside most of the rice mixture in the fridge, leaving 1-1/2 cups behind in the blender. Add the whole Butterfly Pea Flower and blend until smooth. This puree should appear a deep blue color. Place the Butterfly Pea mixture in a container that is easy to pour from.
Lightly spray Dixie cups with pan spray and arrange them on a sheet tray that will fit in your freezer. Pour or spoon about a tablespoon of Butterfly Pea Flower horchata into the bottom of each Dixie cups. Freeze for 1 hour.
After 1 hour, remove the white horchata mixture from the fridge and pour on top and freeze for 2 hours. Once pops are half frozen, insert with popsicle sticks and freeze for 4 hours or until firm. Using scissors cut the Dixie cups edge and peel off before enjoying immediately.
Basil Lime Pops:
Combine sugar, water, and agave in one large blender and blender on low until dissolved. Blend in the lime juice and basil. Blend on high until basil is pureed in the mixture and it turns green.
Pour mixture into Dixie cup molds that have been lightly pan sprayed. Freeze for 2 hours and insert the popsicle sticks. Freeze for two more hours until firm. Using scissors cut the Dixie cups edge and peel off before enjoying immediately.
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