Cinnamon Pecan Paletas
Cinnamon Pecan Paletas: A Frozen Treat with Warm, Familiar Flavors
When the summer heat hits, nothing beats a cold, creamy paleta straight from the freezer. But these Cinnamon Pecan Paletas are more than just a way to cool down, they’re a nostalgic bite of comfort. Made with simple pantry staples and bursting with flavor, they bring together the richness of pecans, the cozy warmth of cinnamon, and the creamy indulgence of sweetened milk. Whether you’re reminiscing about trips to the local paletería or simply craving something sweet and refreshing, this recipe hits all the right notes.
jicama, and cucumber. But this isn’t just a fruit salad—it’s an explosion of tastes and textures that only street food can deliver.
Related Recipe: Paletas de Gansito
Taste and Texture
These paletas are decadently creamy thanks to the combination of whole milk and sweetened condensed milk. The addition of cinnamon gives each bite a warm, almost dessert-like quality, similar to a frozen horchata crossed with butter pecan ice cream. The finely chopped pecans provide a pleasant crunch that breaks up the smooth texture, making every bite interesting and satisfying. The flavor is sweet but balanced, and the subtle spice of cinnamon gives it a cozy, homey finish.
Ingredient Variations
This recipe is incredibly adaptable. Here are a few ways you can change it up to suit your preferences:
- Milk Alternatives: Swap whole milk with almond, oat, or coconut milk for a dairy-free version (just note the final texture may be a little icier).
- Extra Spice: Add a pinch of nutmeg or ground clove for a bolder spice profile.
- Sweetness Control: Use less condensed milk if you prefer a lighter sweetness or substitute with evaporated milk plus a natural sweetener.
- Add-ins: Fold in raisins or swirl in cajeta (Mexican caramel) for extra indulgence.
- Nut-Free Option: Substitute pecans with crushed graham crackers or skip them entirely.
Storage Suggestions
These paletas are best enjoyed within 2–3 weeks for optimal texture and flavor. Once frozen solid, you can transfer them from paper cups into freezer-safe zip-top bags or wrap them individually in plastic wrap to prevent freezer burn. When making, make sure they remain upright until fully frozen to keep the stick centered.
FAQ’s
Absolutely! Any popsicle mold will work. Just pour in the mixture, insert the sticks, and freeze as directed.
If you’re using paper cups and foil, pierce the center of the foil and slide the stick in. The foil helps hold the stick in place until the paletas freeze.
Yes. Walnuts are a great alternative and will offer a slightly earthier flavor.
Try using only half the can of condensed milk and taste the mixture before freezing. You can also blend in a splash of plain Greek yogurt to balance the sweetness.
Yes. Use plant-based milk (like almond or oat), and substitute the condensed milk with a vegan condensed coconut milk.
Whether you’re whipping up a batch for a backyard gathering or treating yourself to a midday pick-me-up, these Cinnamon Pecan Paletas are a beautiful reminder that the simplest recipes often bring the most joy. With just a few ingredients and a bit of freezer time, you’ll have a nostalgic, comforting, and irresistibly creamy dessert ready to share. Or not!
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Cinnamon Pecan Paletas
- Yield: Makes 6
Description
These Cinnamon Pecan Paletas are a nostalgic bite of comfort, blending rich pecans, warm cinnamon, and creamy sweetened milk into a frozen treat inspired by classic paletería flavors.
Ingredients
- 1 1/2 cups pecans, finely chopped
- 3 cups whole milk
- 1 (14 ounce) can condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon powder
- 6 disposable paper cups (9 ounces each)
- 6 4-inch aluminum foil sheets
- 6 ice pop wooden sticks
Instructions
- Combine pecans, milks, vanilla extract and cinnamon powder in a blender. Blend on
- medium speed until all ingredients have incorporated; approximately 1 minute.
- Pour milk mixture half way in each disposable paper cup and cover with an aluminum foil sheet.
- Carefully insert a wooden ice pop stick in the middle of each aluminum foil cover.
- Freeze for at least 4 hours or until completely frozen.
- To unmold, carefully run the bottoms of each under lukewarm water for 15 seconds.
- Wiggle the stick and slide the frozen pop out of the mold.
