Chefchaouen is one of my favorite places in the world.  It’s a tiny village nestled in the Rif mountains of Morocco, and the entire town – from the stone streets to the walls to the doors to the archways – is painted a stunning blue so close to the color of the sky that I’m sure the many stoners who descend on the town (besides being sort of an artist enclave, the village is famous for its opium and pot production) have trouble telling where the walls end and the air begins.

It was in Chefchaouen that I was first introduced to the combination of cinnamon and orange, which, while simple on the surface, has become one of my favorite flavor profiles – the cinnamon lends a spicy, aromatic quality while bringing out the zesty freshness of the orange, and their sweetness teases and compliments each other.  Here, I did a Moroccan take on the classic Orange Creamsicle, with a healthy Cinnamon Orange Creamsicle – it’s refined sugar free, full of good fats and vitamin C (and that orange zest is an awesome skin cancer protectant, so good for these summer days!).  If you don’t have a popsicle mold (which, like – they’re super cheap and super awesome, so just GET ONE!) you can always use Champagne flutes or even Dixie cups.

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