Strawberry Horchata
Strawberry Horchata is a creamy, lightly sweet rice drink blended with fresh strawberry puree, cinnamon and vanilla. This pink twist on traditional horchata adds bright berry flavor to the smooth, comforting base of rice and milk.
It's especially refreshing on warm days when you want something cool, creamy and a little fruity. Served over plenty of ice, it's the kind of drink that is perfect for summer gatherings, family dinners or when you're craving something different from the usual lemonade or iced tea.
If you enjoy refreshing fruit drinks, other chilled favorites are a classic Agua de Horchata or our Strawberry Lemonade.
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Ingredients
This creamy drink builds on the traditional rice base while adding a bright fruit layer.
See the recipe card below for the exact quantities of each ingredient.
- Long Grain White Rice: Creates the base of the drink, giving horchata its creamy texture.
- Hot Water: Helps soften the rice so it blends more easily while releasing natural starch.
- Cinnamon Sticks: Infuse the soaking mixture with gentle warmth and spice.
- Sweetened Condensed Milk: Adds sweetness and richness for a creamy profile.
- Evaporated Milk: Balances the condensed milk and keeps the drink smooth rather than overly thick.
- Vanilla Extract: Adds warmth and rounds out the cinnamon.
- Fresh Strawberries: Makes the puree that brings natural sweetness, color and fresh berry flavor to the drink.
- Granulated White Sugar: Enhances the strawberry puree and balances the tartness of the fruit.
- Fresh Lemon Juice: Brightens the strawberry flavor.
For this easy strawberry horchata recipe, grab your high-powered blender, large pitcher, fine mesh strainer or nut milk bag and measuring spoons.
Variations
- Dairy-Free Version: Use almond milk or another plant-based milk in place of the condensed and evaporated milk; you may want to sweeten it depending on your taste.
- Frozen Drink: Blend the finished drink with ice for a thicker, smoothie-like texture.
- Less Sweet Option: Reduce the sugar slightly if your strawberries are already very sweet.
How to Make Strawberry Horchata
Once you've made your rice milk, this recipe comes together in minutes.
Place rice in a strainer and rinse thoroughly with cool water, then transfer to a large bowl that will fit in your fridge.
Bring 6 cups of water almost to a boil, you want it very warm to hot to soften the rice easier, but not boiling, then pour on the rice. Add 2 cinnamon sticks and allow it to cool before placing in the fridge, covered, for at least 4 hours or overnight.
Prepare strawberry puree by blending strawberries sugar and lemon juice on high until very smooth.
Pour into a large jar and store in the fridge until ready to use.
In 2 batches blend half the rice water, and 1 cinnamon stick, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher. Repeat with the remaining mixture.
Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to fully incorporate, then add strawberry puree and stir well, then serve over ice. I like to save some puree and drizzle it into the glasses before serving.
Hint: This drink tastes best very cold, so serve it over plenty of ice.
Recipe Tips
- Blending Time: Blend the rice mixture very well so the rice breaks down and releases its natural starch.
- Straining: For the smoothest texture use a nut milk bag; if you only have a cheesecloth or fine mesh stainer you may want to repeat it a couple times.
- Strawberry Puree: Blend the strawberries until completely smooth so they mix evenly into the drink.
- Stir Before Serving: The ingredients may settle slightly in the pitcher, so give it a quick stir before pouring.
If you enjoy creamy, strawberry-based beverages our Strawberry Milkshake with Coconut Milk is a perfect cool summer treat.
More Cinco de Mayo Recipes
Storage Instructions
- Refrigerator: Since this recipe makes a large amount, store in a covered pitcher or airtight containers for up to 3-4 days. Stir well before serving.
Serving Suggestions
- Mexican-Inspired Meals: Pork Carnitas, Shredded Mexican Chicken, Guacamole and Chips and Cheesy Chicken Enchiladas.
- Summer Drinks: Watermelon Juice, Non Alcoholic Paloma or Strawberry Hennessy Lemonade.
Strawberry Horchata Recipe FAQs
You can. Just thaw them first so they blend smoothly into the puree.
It has a natural sweetness from the strawberries and condensed milk, but you can adjust the sugar to taste.
Yes. Straining removes the rice solids and keeps the drink smooth and creamy.
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Strawberry Horchata
Equipment
- High-Powered Blender
- Large Pitcher
- Fine Mesh Strainer or Nut Milk Bag
- Measuring Cups and Spoons
Ingredients
- 1 cup long grain rice I used Basmati
- 6 cups water hot
- 2 cinnamon sticks
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- ½ tablespoon pure vanilla extract
- 2 pounds strawberries washed and tops removed (about 1 ½ pounds after processing)
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice freshly squeezed
Instructions
- Place rice in a strainer and rinse thoroughly with cool water, then transfer to a large bowl that will fit in your fridge.
- Bring 6 cups of water almost to a boil, you want it very warm to hot to soften the rice easier, but not boiling, then pour on the rice. Add 2 cinnamon sticks and allow it to cool before placing in the fridge, covered, for at least 4 hours or overnight.
- Prepare strawberry puree by blending strawberries sugar and lemon juice on high until very smooth.
- Pour into a large jar and store in the fridge until ready to use.
- In 2 batches blend half the rice water, and 1 cinnamon stick, on high speed in a blender for about 4 minutes. Strain very well with a fine mesh strainer or nut milk bag into a large pitcher. Repeat with the remaining mixture.
- Pour sweetened condensed milk, evaporated milk and vanilla extract to the pitcher and stir well to fully incorporate, then add strawberry puree and stir well, then serve over ice. I like to save some puree and drizzle it into the glasses before serving.
Notes
- Blending Time: Blend the rice mixture very well so the rice breaks down and releases its natural starch.
- Straining: For the smoothest texture use a nut milk bag; if you only have a cheesecloth or fine mesh stainer you may want to repeat it a couple times.
- Strawberry Puree: Blend the strawberries until completely smooth so they mix evenly into the drink.
- Stir Before Serving: The ingredients may settle slightly in the pitcher, so give it a quick stir before pouring.
- Extra Ice: This drink tastes best very cold, so serve it over plenty of ice.
- Storage: Place in the fridge in a covered pitcher or airtight containers for up to 3-4 days. Stir well before serving.
- Makes: This recipe makes about 4 liters; serving is about 1 cup.
Nutrition
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
We love this recipe. It is like a lighter, more guilt-free version of a milkshake! Very simple to make too.