Strawberry Horchata
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.