Strawberry Horchata

Classic recipes are always delicious, but sometimes it’s fun to get creative and add extra flavors. My twist on a classic horchata includes the addition of fresh strawberries, giving it a fruity and slightly tart flavor that pairs perfectly with the creamy base. 

I especially love this drink over the summer when strawberries are in season and especially ripe and sweet. The combination of the sweet cinnamon notes, the creamy rice water, and the juicy strawberries creates a unique and refreshing combination of flavors that will make this strawberry horchata your staple summer drink!

 Here’s why I love this recipe:

• It’s user-friendly. This recipe is very simple to make. The hardest part is waiting! The rice and almond mixture needs to soak for at least 8 hours to fully incorporate the delicious flavor, but after that its blend, strain, mix, and enjoy! 
• It’s customizable. You can easily swap some of the ingredients to make this recipe suit your dietary needs without sacrificing flavor. I’ve included variations for sweeteners, along with nut-free and dairy free options. 

What Is Strawberry Horchata?

Strawberry horchata is a fun twist on a popular rice-based Mexican drink, classic horchata, made from white rice soaked overnight with almonds, Mexican cinnamon, and water. It’s then blended and mixed with whole milk, evaporated milk, sugar, and vanilla, and served over ice. Strawberry horchata features a simple and delicious strawberry puree that is mixed into the horchata for the perfect pairing of fruity and creamy flavors. 

Ingredients in Strawberry Horchata

• Long grain white rice: Horchata is traditionally made with white rice. I used long grain white rice but you can also use other varieties like jasmine or basmati.
• Almonds: These add a nutty flavor to the horchata. I used blanched and slivered almonds but you can use whole or sliced. You can also omit them to make this nut-free.
• Ceylon cinnamon stick: This cinnamon is also known as Mexican cinnamon. It’s brittle, can be easily broken into small pieces, and is actually blended into the drink. It’s readily available in most Hispanic grocery stores. If you can’t find it near you, I recommend using a regular cinnamon stick and removing it before blending or using 2 teaspoons of ground cinnamon. 
• Water: Used to soak the rice, almonds, and cinnamon. It’s also used to add more liquid to the strawberry puree. 
• Whole milk and evaporated milk: These milks make a creamy base for the horchata. I found that using only evaporated milk made the drink too thick. You can substitute half and half or other milks if you prefer. 
• Granulated sugar: This is the sweetener for the horchata and strawberry puree. You can adjust the sweetness to your liking or use honey, agave, or sweetened condensed milk instead. 
• Vanilla extract: A  teaspoon adds a hint of sweetness and extra flavor. 
• Ground cinnamon: Topping your horchata with a little extra ground cinnamon for flavor and presentation.
• Strawberries: Choose strawberries that are plump and ripe for the best flavor. I also like to set aside some additional strawberries for garnish and flavor. 

How to Make Strawberry Horchata

Rinse the rice under cool water until the water runs clear. 

Soak the rinsed rice, almonds, cinnamon stick, and 3 cups of water in a covered bowl in the refrigerator for 8 hours, or up to 24 hours.

Make the strawberry puree. In a medium saucepan, add the strawberries, water, and sugar. 

Simmer the strawberry mixture uncovered over medium-low heat for 10 minutes to allow the strawberries to soften and release their juices. 

Cool the strawberry puree off the heat for 10 minutes before transferring to a blender and blending until smooth. 

Store the blended strawberry puree in an airtight container on the counter until it reaches room temperature, about 15-20 minutes, before storing it in the refrigerator until ready to use. 

Blend the soaked rice mixture along with 3 additional cups of water for several minutes until it is completely smooth. Based on the size of your blender, you may have to work in batches. 

Strain the mixture through a fine mesh strainer or a nut milk bag to get rid of the grittiness. You will need to strain the mixture 2-4 times to get a creamy and smooth consistency. It’s a bit of a tedious process but it’s necessary to get it silky smooth.

Transfer the rice mixture into a large pitcher and add the whole milk, evaporated milk, sugar, strawberry puree, and vanilla. Stir together until the ingredients are fully combined.

Serve over ice and garnish with ground cinnamon and chopped strawberries.

Recipe Tips

• Use Ceylon cinnamon: Also referred to as “Mexican cinnamon.” Ceylon cinnamon is light brown, fragile, and has a lot of layers that are easily broken, as opposed to Cassia cinnamon which is very hard and is not easily broken in half. Ceylon cinnamon can be easily found in Hispanic grocery stores or online. If you’re not using Mexican cinnamon, remove the cinnamon stick from the mixture before blending.
• Separation of the water and the rice mixture is completely normal, especially if it’s been sitting in the fridge for a day or two. Just mix it together with a large spoon and serve as you normally would.
• Make it silky smooth. I like to add the strawberry puree as is, but feel free to strain it into the pitcher using a fine mesh strainer to get it silky smooth.

Recipe Variations 

Horchata is a very flexible recipe and can be easily customized. Here are some ideas:

• Milk: You can make this horchata dairy-free by swapping the whole and evaporated milk for almond, soy, coconut, oat, or cashew milk. Just note the flavor may be different. 
• Sweetener: You can use your preferred sweetener and adjust the sweetness if you don’t want to use granulated sugar. You can use 6-12 ounces of sweetened condensed milk, or brown sugar, agave, or honey to taste.
• Almonds: I don’t recommend using a different type of nut than almonds, but you can omit them to make this recipe nut-free. You can also toast the almonds for an extra nutty flavor. 

Serving Suggestions 

Strawberry Horchata is best served cold with your favorite Mexican dish! You can wash it down with classic dinners like tacos al pastor, carne asada tacos, or baja fish tacos. You can also pair it with fresh summer recipes like ceviche or aguachiles. 

Storage 

Strawberry horchata can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Separation of the milk and rice mixture is normal. When serving, just stir until the ingredients are fully combined again.

One of my favorite ways to store leftover horchata is to pour it into an ice cube tray, and freeze to make strawberry horchata ice cubes! I love adding these to my coffee in the afternoon for a special iced horchata coffee treat.