This Easy Strawberry Horchata (Pink Horchata) is a fun twist on the classic Spanish beverage. Make this lightly sweet, no-cook, rich, and creamy drink for a refreshing summer treat.
2cupschilled whole milkor plant-based milk for vegan
1teaspoonvanilla extract
½cupgranulated sugar
Instructions
Rinse rice 2-3 times with water until the water runs clear. Drain the water.
Add the rinsed rice to the medium jar of a high-speed blender along with the crushed almonds, cinnamon, and 4 cups of cold water.
Blend the ingredients 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 lid or a plate and leave the bowl on the counter at room temperature for 8-10 hours.
Strain the mixture through a fine-mesh strainer, nut milk bag, or muslin cloth. We don’t want any particles coming up in the drink, so use a fine sieve only.
Discard the leftovers.
Stir in strawberry puree, sweetened condensed milk, chilled milk, vanilla extract, and granulated sugar.
Chill the drink for 2-3 hours before serving.
Pour horchata into serving glasses, add a few ice cubes, and garnish with fresh strawberries. Serve chilled.
You can replace dairy milk with plant-based milk like coconut, almond, soy milk, and condensed milk with vegan milk to make a vegan version. Condensed milk can be skipped, too.You can make an adult version of this drink by adding spiced rum, plain rum, tequila, or bourbon. Add approximately 1 oz alcohol to 3 oz horchata and serve it on the rocks.