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Strawberry Horchata: A Refreshingly Delicious Twist on a Classic Mexican Beverage

Strawberry Horchata

A creamy, dreamy pink horchata blended with fresh strawberries and cinnamon. This vibrant fusion drink combines traditional rice horchata with juicy berry sweetness for the ultimate summer refresher!

Ingredients

Scale
  • 1 cup (185g) long-grain white rice
  • 4 cups (950ml) hot water
  • 1 cinnamon stick
  • 1 cup (150g) fresh strawberries, hulled
  • 1 (14oz) can sweetened condensed milk
  • 1 (12oz) can evaporated milk
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • Ice cubes
  • Garnish:
  • Sliced strawberries
  • Cinnamon sticks
  • Whipped cream (optional)

Instructions

  1. Soak rice: In blender, pulse rice until coarsely ground. Transfer to pitcher with cinnamon stick and hot water. Cover and refrigerate overnight (or at least 8 hours).
  2. Strain: Discard cinnamon stick. Strain rice mixture through fine mesh sieve, pressing solids. Discard pulp.
  3. Blend strawberries: Purée strawberries with ½ cup of the rice milk until smooth. Strain if desired for seedless version.
  4. Combine: Mix strawberry purée with remaining rice milk, condensed milk, evaporated milk, vanilla, and ground cinnamon.
  5. Chill: Refrigerate at least 2 hours to blend flavors.
  6. Serve: Over ice. Garnish with strawberry slices and cinnamon sticks.

Notes

  • For dairy-free: Use coconut milk instead of evaporated milk and sweeten with agave
  • Shortcut: Use 4 cups prepared plain horchata instead of soaking rice
  • Adult version: Add 1oz rum or vodka per serving
  • Storage: Keeps refrigerated 3 days (shake before serving)
  • Texture tip: For creamier version, blend with ½ cup soaked almonds

Nutrition

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