How to Make Authentic & Traditional Strawberry Horchata

Happy Wednesday! Today we’re making Strawberry Horchata!!

This is a recipe that has been in the works for a very long time. I started developing this recipe back when I was working on my first cookbook, but it just didn’t work out.

I decided to revisit the recipe over the Summer, and finally figured out that my initial tests didn’t work out because I was trying to incorporate fresh raw strawberries into the horchata. Because the berries were fresh, they weren’t mixing well with the rest of the drink, and just stayed mealy.

This Strawberry Horchata comes together in 4 easy steps.

First we’re going to start by lightly toasting sliced almonds and cinnamon sticks, until the sliced almonds are lightly golden, and the cinnamon is nice and fragrant.

Second, we combine the cinnamon and almonds we just toasted in a bowl with long-grain rice and some hot water. I like to add hot water (but not boiling) to help extract even more flavor!

Pair this Strawberry Horchata with my

Tacos de Papa con Chorizo

Third, we combine our fresh strawberries with water and a bit of sugar in a small saucepan and we cook them down. Once it cools down, you just have to blend it together. This is going to make sure that we get the most flavor out of the berries!

Fourth, we blend and strain our rice into a pitcher, then we stir in the rest of the water, strawberry purée and sweeten it with condensed milk. If you follow a dairy-free diet, feel free to sub in coconut condensed milk!

That’s all I have for you today! I have about 4 weeks left before I have to turn in my first draft of my next cookbook Chicano Bakes, so I am currently living in my kitchen testing recipes and wrapping up loose ends here and there!

Nos vemos pronto!

Pair this Strawberry Horchata with my Entomatadas!

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Strawberry Horchata

Course Cocktail

Cuisine Mexican

Keyword agua fresca, horchata, strawberry horchata

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Servings 8 Cups

Calories

Ingredients

• ½ cup Sliced almonds
• 2 Cinnamon sticks
• 1 cup Long-grain white rice
• 3 cups hot water (hot to the touch but not boiling)
• 2 cups Chopped strawberries
• 4 cups water divided
• 1 tbsp Granulated sugar
• 14oz can Condensed Milk
• 1 tsp Vanilla extract

Instructions

• In a dry skillet over medium-low heat, add the almonds, and broken cinnamon sticks. Lightly toast just until the almonds start to turn golden brown and fragrant, about 4 to 5 minutes, stirring occasionally to make sure the almonds don’t burn. We don’t want to completely toast them or they’ll overpower the flavor. Remove from heat. 
• In a large bowl, mix together the rice, almonds and cinnamon sticks, then pour in 3 cups of hot water. Set aside and let rest for 4 to 6 hours. Make sure the water is hot to the touch but isn’t boiling. We don’t want to cook the rice. 
• Make the strawberry puree by combining the strawberries, 1 cup of water, and 1 tablespoon of sugar in a small saucepan under medium-low heat. Bring to a simmer, then let cook for 4 minutes, stirring occasionally until the strawberries have softened. Set aside to cool, then transfer to a blender, and blend until smooth.
• Set the strawberry puree aside until the rice is done steeping.
 After the rice has steeped for 4-6 hours, pour the rice/cinnamon mixture (liquid and all) into a blender, and blend for 30 seconds, then strain through a fine-mesh coffee filter (to ensure your horchata isn’t chalky or grainy) into a pitcher.
• Stir in the strawberry puree, then add in the remaining 3 cups of water, condensed milk, and vanilla extract. Let chill for two hours, then give it a stir before pouring, then serve over ice.