Then cover the saucepan and chill the leche merengada at room temperature. When the leche merengada is cold, remove the skin of the lemon and the cinnamon stick.
Pour the mixture into the popsicle molds.
Freeze for 30 to 45 minutes and gently insert popsicle sticks.
Freeze for about 2 to 3 hours or until solid.
Remove the popsicles from their molds. We added some ground cinnamon on top, but it’s optional.
Store the popsicles in the freezer in a sealed container for one or two weeks.
Notes
Feel free to use any plant milk or sweetener you like.
For the mold to easily loosen, rinse with lukewarm water.