This strawberry horchata is a fun twist to the traditional horchata. Make this no-cook, rich and creamy beverage for a refreshing summer treat.
If you like this strawberry horchata recipe, then let me take you to my other Mexican recipes. Try these and I am sure you will love all of them – Mexican Cornbread, Mexican Quinoa, Instant Pot Mexican Rice, Mexican Churros, and Hot & Cheesy Mexican Corn Dip.
Jump to:
About This Recipe
Strawberry horchata is a fun twist to the traditional Mexican horchata recipe, which is popularly prepared in the summers. It is refreshing creamy, rich and has a light pink color. Not only in Mexican homes, but it is also popularly served in Mexican restaurants all over the world.
In this fusion homemade version, soaked rice is flavored with cinnamon, almonds and then mixed with strawberry puree, condensed milk, milk, vanilla extract, and sugar. Milk and condensed milk are added to it to make it rich and creamy, whereas strawberry adds a nice taste and a light pink color.
This no-cook pink strawberry horchata is a great summer beverage to serve during a baby shower, bridal shower, summer potlucks, weekend brunch, or valentine’s day. You can even avoid milk and condensed milk, for a dairy-free strawberry-flavored horchata.
It can be made in advance and chilled in the fridge so that you can sip on it later with your friends and family. Just pour over some ice and enjoy.
This strawberry horchata is,
- Unique
- Pink in color
- Comforting
- Easy & quick
- Nutritious
- A summer favorite
Ingredients
Rice – I prefer to use long-grain white rice, as they are aromatic and taste great when made into horchata. You can use any white rice with an aroma to make this Mexican drink.
Almonds – Traditionally, when it comes to nuts, this recipe uses Tiger Nuts or Chufas. But as they are not easily available we are using almonds here instead. Crush the almonds a bit, so that they ground with the rice easily.
Cinnamon Stick – Use half of the whole cinnamon stick in this recipe. I will not recommend you to add cinnamon powder, as it doesn’t get dissolved in the water properly and floats in the top.
Also, if you can find Mexican cinnamon, then use it to flavor this pink horchata for the best traditional flavor. We are using less amount of cinnamon in this recipe as opposed to the traditional version because we don’t want the flavor of cinnamon to take over the strawberry flavor.
Strawberry Puree – This is a great twist added to the traditional horchata, which not only enhances the taste but also adds a pretty pink color to the beverage.
If you do not get fresh strawberries, you can thaw the frozen strawberries, puree them and use them.
Milk & Condensed Milk – These two ingredients are added to make it rich and creamy.
Dairy is optional! You can avoid adding these two ingredients to get dairy-free traditional horchata.
Sugar – Adjust the amount of sugar, as per your taste.
Vanilla Extract – Finally, enhance the flavor a bit more with a good quality vanilla extract.
You can spike it with an adult version, by adding spiced rum, plain rum, or bourbon in Horchata. Add approximately 1 oz alcohol to 3 oz horchata and serve it on the rocks.
How to make Strawberry Horchata?
Wash 1 cup of raw long grain white rice 2-3 times with water until the water runs clear. Drain the water.
Crush ¼ cup whole almonds and ½ of whole cinnamon stick using a mortar and pestle. Crushing the cinnamon and almonds makes the grinding process easier.
Add the washed rice in the medium jar of a high-speed blender along with the crushed almonds and cinnamon. Add 4 cups of cold water to the jar.
Blend the ingredient to make a coarse mixture. The rice and almonds will just be crushed and that is what we want.
Transfer the mixture to a large glass bowl. Cover the mouth of the bowl using a cloth or a plate and leave the bowl on the counter for 8-10 hours.
Strain the mixture through a fine-mesh strainer or a muslin cloth. We don’t want any particles coming up in the drink, so use a fine sieve only.
Add the remaining ingredients like ½ cup strawberry puree, ½ cup sweetened condensed milk, 2 cups chilled milk, 1 teaspoon vanilla extract, and ½ cup granulated sugar to the bowl and mix everything well.
Chill the drink for a few hours before serving. You can skip adding milk and condensed milk if you want a traditional no-dairy version. Pour horchata into serving glasses, add a few ice cubes and garnish with fresh strawberries. Serve chilled.
Frequently Asked Questions
You can always substitute strawberries with other fruits such as pineapple, mango, cantaloupe, and other berries like blueberries, raspberries, etc.
Horchata is traditionally prepared without milk or condensed milk. Here, we have added the two to add creaminess and richness to the drink. Just avoid adding it and you have a vegan horchata.
If you want a creamy texture, then you can go for a non-dairy milk option such as almond milk, soy milk, or coconut milk.
Serving Suggestions
Serve a chilled glass of strawberry horchata on a hot summer day with some ice cubes in it. But if the weather is on the colder side and you are craving horchata, then you can surely warm it up a bit.
Spike it with tequila, or rum for an adult version.
Storing Suggestions
Horchata can be stored for about 7 days in a glass container or can be frozen for about a month. If frozen, thaw it on the counter until it melts, give it a mix and enjoy.
Here is a fun idea to serve Horchata! Freeze it in popsicle molds and serve as ice lollies.
You might also like
Recipe Card
Strawberry Horchata Recipe
Ingredients
- 1 cup raw long grain white rice
- ¼ cup whole almonds
- 4 cups chilled water
- ½ whole cinnamon stick
- ½ cup strawberry puree
- ½ cup sweetened condensed milk
- 2 cups milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
Instructions
- Wash 1 cup of raw long grain white rice 2-3 times with water until the water runs clear. Drain the water.
- Crush ¼ cup whole almonds and ½ of whole cinnamon stick using a mortar and pestle. Crushing the cinnamon and almonds makes the grinding process easier.
- Add the washed rice in the medium jar of a high-speed blender along with the crushed almonds and cinnamon. Add 4 cups of cold water to the jar.
- Blend the ingredient to make a coarse mixture. The rice and almonds will just be crushed and that is what we want.
- Transfer the mixture to a large glass bowl. Cover the mouth of the bowl using a cloth or a plate and leave the bowl on the counter for 8-10 hours.
- Strain the mixture through a fine-mesh strainer or a muslin cloth. We don’t want any particles coming up in the drink, so use a fine sieve only.
- Add the remaining ingredients like ½ cup strawberry puree, ½ cup sweetened condensed milk, 2 cups chilled milk, 1 teaspoon vanilla extract, and ½ cup granulated sugar to the bowl and mix everything well.
- Chill the drink for a few hours before serving. You can skip adding milk and condensed milk if you want a traditional no-dairy version. Pour horchata into serving glasses, add a few ice cubes and garnish with fresh strawberries. Serve chilled.
Did you make this recipe? Let me know!