Strawberry Horchata Recipe
Strawberry horchata adds a sweet, vibrant twist to the creamy classic—easy to make, delicious, and full of authentic Mexican flavor.
Ingredients
Rice Mixture
- 1 cup white long grain rice
- 1 Mexican cinnamon stick, (canela)
- 2 cups hot water
Horchata
- 12 oz evaporated milk, (1 can)
- 14 oz sweetened condensed milk , (1 can)
- 1/2 cup whole milk
- 1.5 lb fresh strawberries, clean
- 4 cups water, room temperature
- 2 tsp vanilla extract
- To taste sugar
- Ice
Topping
- Fresh strawberries, diced
Instructions
- Rinse the rice in a strainer to remove excess starch. Drain thoroughly and transfer it to a heatproof, deep container. Break the cinnamon stick into pieces and add it to the rice. Pour in 2 cups of boiling water, making sure the rice is fully submerged. Cover with plastic wrap and let it soak for 4 hours or overnight.
- Blend the soaked rice, water, and cinnamon stick until fully broken down. Strain the mixture into a pitcher.
- Remove the green tops from the strawberries. Roughly cut them and blend with 4 cups of room-temperature water until smooth. Pour the strawberry mixture into the pitcher with the rice base.
- Add the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract. Stir to combine. Add sugar to taste, ensuring the condensed milk and sugar dissolve completely.
- Serve the horchata over ice and top with diced strawberries.
Notes
- For a sugar-free version, use my sugar-free sweetened condensed milk recipe and adjust sweetness with your preferred sugar alternative.
- Serve over ice—either in a pitcher or individual glasses—for the best refreshment.