Spiced Rum Horchata Popsicles

-1 In a large bowl, measure out the cashews, white rice and warm water. Add the cinnamon 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.
-1 Add the maple syrup, vanilla extract and additional water to the mix.
-1 Blend on high until the mixture is smooth.
-1 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.)
-1 Once the popsicle base is strained, add the rum, stirring until well incorporated.
-1 Pour the popsicle mix into a popsicle mold. Transfer to the freezer, and freeze for one hour before adding the popsicle sticks.
-1 Freeze for an additional 6 hours, or until the popsicles are solid.
-1 Enjoy cold!