In a large saucepan, bring 4 1/4 cups of water to a boil. Once the water reaches boiling point, add the tamarindo pods and simmer for about 15-20 minutes. Set aside to cool completely.

Strain the mixture into a large bowl. Using a spatula, press the pods against the strainer to make sure to get most of the pulp through. Mix in the sugar, lime juice and cayenne and stir to combine.

Pour into your popsicle molds, freeze for 1 hour then add the popsicle sticks and freeze overnight until solid. Garnish with a drizzle of Chamoy and a sprinkle of Tajin.