This Mexican Strawberry Horchata recipe makes a refreshing beverage popular in Mexico, Latin America and here in the U.S. This delicious twist on traditional horchata is prefect for a hot summer day!
Course Drinks
Cuisine Mexican
Diet Gluten Free
Keyword strawberry horchata
Servings 6
Calories 280kcal
Author Robin Gagnon
Equipment
Blender or food processer
fine mesh strainer
mixing bowl with lid
Ingredients
1cupwhite long grain ricerinsed
5cupswater2 cups hot water
2cinnamon sticks
1poundstrawberries
14ouncecan sweetened condensed milk
1cupwhole milk
1tablespoonvanilla extract
Instructions
In a bowl that has a lid, combine the rice, 2 cups of hot water and cinnamon sticks. Cover and let sit for at least 2 hours or overnight if you prefer.
After it has soaked for a while, pour the rice water mixture including the cinnamon sticks into a blender. Add 2 more cups of water and blend on medium until everything is broken down.
Strain out the rice and cinnamon bits from the mixture.
Make sure the strawberries have the stems cut off and set aside about 10 strawberries from the full pound.
Place the rest of the strawberries in a blender and add the sweetened condensed milk, whole milk and vanilla extract.
Blender together and strain into the rest of the rice water mixture.
Mix the strawberry milk mixture and rice water until fully combined, adding one last cup of water to the mix.
Slice the rest of the strawberries into thin slices.
Add ice and the sliced strawberries to a serving pitcher and pour the finished strawberry horchata into the pitcher.
Serve cold with strawberries or a cinnamon stick as garnish if you like.
Notes
Nutrition calculated based on assumption of 10% of rice remaining in beverage as residue and starch. As always nutrition information is only provided as an estimate.Sweetness
If you find the drink too sweet or just want to stretch it, add an extra cup of cold water.
If not sweet enough, add an extra ½ cup of granulated sugar.