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Easy Strawberry Horchata Recipe

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4.2 from 15 reviews

This Easy Strawberry Horchata Recipe is a refreshing twist on the traditional Mexican horchata, blending creamy rice milk infused with cinnamon and cloves with the sweet, vibrant flavor of fresh strawberries. Perfect for a cooling summer drink or a unique party beverage, this horchata combines the natural sweetness of strawberries and cane sugar with optional creamy condensed milk, creating a delightful, smooth, fruity refreshment.

Ingredients

Rice Base

  • 1 cup long-grain rice (uncooked)
  • 6 cups water
  • 1 cinnamon stick
  • 2 whole cloves

Fruit and Flavoring

  • 16 ounces strawberries (hulled)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cane sugar
  • 3/4 cup sweetened condensed milk (optional)

Garnish

  • fresh strawberry slices (for garnish)

Instructions

  1. Rinse and Strain Rice: Thoroughly rinse the uncooked long-grain rice under cold water to remove excess starch, then strain to drain the water.
  2. Soak Rice: Place the rinsed rice into a large container and cover it with 6 cups of water. Soak the rice for 2 to 4 hours, ensuring it’s fully submerged to soften the grains and infuse the water.
  3. Blend Rice and Spices: Transfer the soaked rice along with its soaking water into a blender. Break the cinnamon stick into halves and add it along with the whole cloves. Blend the mixture on high for 1 to 2 minutes until well combined and smooth.
  4. Strain Mixture: Pour the blended rice mixture through a fine sieve to separate the liquid from the rice solids and spices. Discard the solids to achieve a smooth horchata base.
  5. Add Strawberries and Flavorings: Return the strained liquid to the blender. Add vanilla extract, hulled strawberries, and cane sugar. Blend for another 1 to 2 minutes until the strawberries are fully incorporated and the mixture is smooth. Optionally, strain again if you prefer a pulp-free drink.
  6. Adjust Sweetness and Creaminess: Taste your strawberry horchata and adjust by adding more water or sugar as desired. For a creamier version, incorporate sweetened condensed milk and blend briefly to combine.
  7. Serve: Pour the finished horchata over glasses filled with ice cubes. Garnish each glass with fresh strawberry slices for an appealing presentation and serve chilled.

Notes

  • Soaking the rice longer, up to 4 hours, enhances the flavor and creaminess of the horchata.
  • If you prefer a smoother horchata without pulp, use a fine mesh sieve or cheesecloth for straining after blending the strawberries.
  • Sweetened condensed milk is optional and can be adjusted or omitted for a lighter version.
  • For a thinner consistency, add extra water to your liking after blending.
  • This recipe can be refrigerated for up to 2 days; stir well before serving as ingredients may settle.

Find it online: https://marthatasty.com/easy-strawberry-horchata-recipe/