Spiced Rum Horchata Popsicles

0 Measure [wprm-ingredient text="1 cup cashews" uid="0"], [wprm-ingredient text="⅓ cup white rice" uid="1"] and [wprm-ingredient text="2 ¼ cups warm water" uid="2"] into a large bowl. Add [wprm-ingredient text="1 cinnamon stick" uid="3"] stick on top. Cover with plastic wrap, and refrigerate overnight.
1 In the morning, pour the soaked ingredients and soaking liquid into the base of a blender. Remove the cinnamon stick.
2 Add [wprm-ingredient text="⅔ cup pure maple syrup" uid="4"], [wprm-ingredient text="1 tablespoon pure vanilla extract" uid="5"] and additional  [wprm-ingredient text="1 ½ cups water" uid="6"] to the mix.
3 Blend on high until the mixture is smooth.
4 Using a cheesecloth or a fine mesh strainer, strain the popsicle base. (Doing this more than once will ensure your popsicles aren't gritty. I strained mine twice, and mine turned out pretty smooth.)
5 Once the popsicle base is strained, add [wprm-ingredient text="⅓ cup spiced rum" uid="7"], and stir until well incorporated.
6 Pour the popsicle mix into a popsicle mold. Transfer to the freezer, and freeze for one hour before adding the popsicle sticks.
7 Freeze for an additional 6 hours, or until the popsicles are solid.
8 Enjoy cold!