Give classic horchata a bright, fruity twist with this strawberry horchata recipe. This creamy Mexican-inspired drink is made by soaking rice with cinnamon and vanilla, blending it into a smooth rice milk base, and stirring in a fresh strawberry puree. Sweetened condensed milk and evaporated milk make it rich, smooth, and perfectly refreshing over ice.
When the weather warms up, cold homemade drinks are always a good idea. Strawberry horchata is especially refreshing because it combines the cozy flavor of cinnamon with the sweet, juicy taste of strawberries. It is a beautiful drink for parties, family dinners, summer gatherings, or any time you want something cool and creamy.
What is Strawberry Horchata?
Horchata is a sweet, creamy rice-based drink that is especially popular in Mexican cuisine. Traditional horchata is usually made by soaking rice with cinnamon, then blending and straining it before adding milk and sweetener. This strawberry horchata keeps the same smooth, cinnamon-spiced base but adds a homemade strawberry puree for a fresh, fruity flavor and a pretty pink color.
The flavor is rich but still refreshing. The cinnamon and vanilla give the drink warmth, while the strawberries add brightness and natural sweetness. Sweetened condensed milk brings a smooth sweetness, and evaporated milk adds body and creaminess. Served over plenty of ice, this strawberry horchata is a delicious drink for warm days, celebrations, or anytime you want a special homemade beverage.
Ingredients You’ll Need
This homemade strawberry horchata recipe uses simple ingredients you can find at most grocery stores. The recipe does require soaking time, but the process is easy and the result is worth the wait.
- Cinnamon Sticks: Cinnamon gives horchata its signature warm, spiced flavor. Break the sticks into pieces so they infuse the rice mixture well.
- Vanilla: Vanilla adds a soft, sweet aroma that works beautifully with cinnamon and strawberries.
- Rice: Long-grain white rice is best for creating the classic horchata base.
- Hot Water: Hot water helps the rice and cinnamon soften and release their flavor while soaking.
- Sugar: Sugar sweetens the strawberry puree. You can adjust the amount to taste.
- Strawberries: Fresh strawberries are the main flavor in this drink. Save a few extra for garnish if desired.
- Lemon Juice: A small amount of lemon juice balances the sweetness and brightens the strawberry flavor.
- Sweetened Condensed Milk: This adds sweetness and a creamy texture that makes the horchata rich and smooth.
- Evaporated Milk: Evaporated milk gives the drink extra body and creaminess.
- Ice: Strawberry horchata is best served very cold, so add plenty of ice before serving.
How to Make Strawberry Horchata
Making strawberry horchata is simple, but it does take time because the rice mixture needs to soak for at least 6 hours. Plan ahead so the rice, cinnamon, and vanilla have enough time to develop flavor. Once the soaking is done, the rest of the recipe comes together quickly.
- Soak: Break the cinnamon sticks into smaller pieces. Add the cinnamon, vanilla, rice, and hot water to a large container or bowl. Stir well, cover, and refrigerate for at least 6 hours.
- Blend the Strawberry Mixture: Add the strawberries, sugar, and lemon juice to a blender. Blend until completely smooth. Pour the puree into a container, cover it, and refrigerate until you are ready to finish the horchata.
- Blend and Strain the Rice Mixture: After the rice has soaked, pour the rice mixture into a blender. Blend on high speed for 2 to 3 minutes. Strain the mixture through a fine mesh strainer lined with cheesecloth or a coffee filter into a large pitcher. Discard the solids.
- Add the Milks and Strawberry Puree: Stir the sweetened condensed milk and evaporated milk into the strained rice mixture. Add the strawberry puree and mix until smooth and evenly combined.
- Serve: Taste the horchata and adjust it as needed with cold water, extra sugar, or more milk. Add ice and fresh strawberries to the pitcher, then serve immediately.
Strawberry Horchata Tips
These simple tips will help you make smooth, flavorful strawberry horchata every time. They are especially helpful if you want to prepare the drink ahead or adjust the texture to your preference.
- Use Frozen Strawberries: Frozen strawberries work well for the puree. Thaw them completely before blending so the mixture becomes smooth and easy to stir into the horchata.
- Dairy-Free Option: To make a dairy-free version, use dairy-free sweetened condensed milk and dairy-free evaporated milk.
- Rinse the Rice: If you prefer a less chalky texture, rinse the rice under cold water until the water runs clear before soaking it.
Storing Leftovers
Because strawberry horchata needs time to soak, it is a great drink to prepare in advance. Store it properly so it stays fresh, creamy, and ready to serve cold.
- In the Refrigerator: Store leftover strawberry horchata in the refrigerator for up to 5 days. Stir well before serving, as some settling is normal.
- Make in Advance: The strawberry puree may be made 1 day in advance and kept chilled in the refrigerator for up to 1 week. You can also freeze the puree for up to 3 months, then thaw it in the refrigerator before using.
- In the Freezer: Store horchata in an airtight container or freezer-safe bag for up to 1 month. Thaw it in the refrigerator; it may take up to 24 hours to thaw completely.
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Strawberry Horchata
Ingredients
- 2 cinnamon sticks
- 1 tablespoon vanilla extract
- 1 cup long-grain rice
- 4 cups hot water
- 1 ½ pounds strawberries, washed and hulled
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ice
- fresh strawberries, for garnish
Instructions
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Break the cinnamon sticks into pieces. Add the cinnamon, vanilla extract, long-grain rice, and hot water to a container. Stir to combine, cover, and refrigerate for at least 6 hours.
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Add the strawberries, granulated sugar, and lemon juice to a blender. Blend until smooth. Transfer the strawberry puree to a container, cover, and refrigerate until ready to use.
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After the rice mixture has soaked, pour it into a blender and blend on high speed for 2 to 3 minutes. Strain through a fine mesh strainer lined with cheesecloth or a coffee filter into a large pitcher. Discard the solids.
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Stir the sweetened condensed milk and evaporated milk into the strained rice mixture. Add the strawberry puree and mix until fully combined.
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Taste and adjust with cold water, extra sugar, or more milk if needed. Add ice and fresh strawberries to the pitcher, then serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.