This Mexican Strawberry Horchata is one of the most refreshing drinks to enjoy during the summer or even the holidays. White rice is soaked in water overnight with cinnamon. This rice mixture is later blended and strained and mixed with fresh strawberry puree and sweetened condensed milk. Honestly, this strawberry horchata is dessert in a glass and my family can’t get enough! If you enjoyed this Mexican strawberry horchata recipe, you will definitely love this Horchata Tres Leches Cake or this Chocolate Tres Leches Cake.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Making refreshing drinks for my family to enjoy during the summer is one of my favorite things to do. There really is nothing like enjoying a sweet, cold beverage on a hot summer day. If you try this Mexican strawberry horchata recipe, I promise you will fall in love with it just like I did. And don’t be intimidated by making homemade horchata. It’s easier than you may think!
Getting The Right Texture
I love a smooth and creamy texture for my strawberry horchata. It is so important to use a very fine mesh strainer so that your horchata drink doesn’t end up with a gritty texture. I also love when my horchata is a little bit thick and that’s why I add the sweetened condensed milk. However, you may definitely substitute the sweetened condensed milk for evaporated milk and sugar if you prefer a thinner horchata.
How To Make Strawberry Horchata
- First, start by rinsing the rice in a strainer. I prefer long grain rice for this strawberry horchata recipe.
- Add the rice, water and cinnamon stick to a large air tight container. This rice and water mixture should be soaked for at least 8 hours or overnight for best results.
- Remove the cinnamon stick from the rice and water mixture. It’s okay if some pieces of cinnamon stay behind.
- Add all of the rice and water to a blender and blend until it is completely smooth. This may take up to 5 minutes depending on the strength of your blender. I highly recommend this Instant Pot blender. It’s powerful and most importantly, affordable.
- Strain the blended rice mixture through a very fine mesh strainer and transfer this rice liquid to a large pitcher. Discard the bits of rice left on the strainer.
- Chop the stems off the strawberries and give them a rough chop to make the blending process easier.
- Clean the blender and add strawberries and water. Blend the strawberry puree until it is completely smooth.
- Strain the strawberry puree through a fine mesh strainer and mix the strawberry liquid with the rice liquid in the pitcher.
- Add vanilla extract and sweetened condensed milk to the pitcher and mix well to incorporate everything together.
- Finally, serve over ice with more fresh strawberries if desired. Make sure to refrigerate any leftover strawberry horchata.
Storing Suggestions
You probably won’t have any leftovers, that’s how delicious this drink is! However if you do, you may store strawberry horchata in the refrigerator for up to 7 days. You may also freeze your horchata drink for up to 30 days.
Tips & Variations
- I used sweetened condensed milk to give the strawberry horchata a thicker texture and add sweetness. If you prefer a thinner horchata, substitute the sweetened condensed milk for evaporated milk and 1-2 cups of sugar, according to taste.
- It’s very important to use a strong blender to completely blend the rice and water mixture.
- Make sure to use a very fine mesh strainer to remove all the bits and pieces from the rice and strawberry puree.
Strawberry Horchata
Equipment
Ingredients
- 1 1/2 cups white rice long grain works well
- 1 cinnamon stick
- 7 cups water divided
- 1 lb strawberries roughly chopped
- 2 tsp vanilla extract
- 14 oz sweetened condensed milk
Instructions
- First, start by rinsing the rice in a strainer. I prefer long grain rice for this strawberry horchata recipe.
- Add the rice, water and cinnamon stick to a large air tight container. This rice and water mixture should be soaked for at least 8 hours or overnight for best results.
- Remove the cinnamon stick from the rice and water mixture. It’s okay if some pieces of cinnamon stay behind.
- Add all of the rice and water to a blender and blend until it is completely smooth. This may take up to 5 minutes depending on the strength of your blender. I highly recommend this Instant Pot blender. It’s powerful and most importantly, affordable.
- Strain the blended rice mixture through a very fine mesh strainer and transfer this rice liquid to a large pitcher. Discard the bits of rice left on the strainer.
- Chop the stems off the strawberries and give them a rough chop to make the blending process easier.
- Clean the blender and add strawberries and water. Blend the strawberry puree until it is completely smooth.
- Strain the strawberry puree through a fine mesh strainer and mix the strawberry liquid with the rice liquid in the pitcher.
- Add vanilla extract and sweetened condensed milk to the pitcher and mix well to incorporate everything together.
- Finally, serve over ice with more fresh strawberries if desired. Make sure to refrigerate any leftover strawberry horchata.
Notes
- I used sweetened condensed milk to give the strawberry horchata a thicker texture and add sweetness. If you prefer a thinner horchata, substitute the sweetened condensed milk for evaporated milk and 1-2 cups of sugar, according to taste.
- It’s very important to use a strong blender to completely blend the rice and water mixture.
- Make sure to use a very fine mesh strainer to remove all the bits and pieces from the rice and strawberry puree.
- If you like a strong cinnamon taste in your horchata, leave the cinnamon stick in when you blend the rice and water.