Authentic Mexican horchata gets a splash of fruit with this Strawberry Horchata (Agua de Horchata de Fresa) fusion! The creamy rice milk drink is extra refreshing in summer with the added strawberries!
I absolutely love this pink horchata. The color is so pretty and perfect for baby or bridal showers!
If you love strawberry milk, then this is absolutely for you. Plus, it’s all natural made with real strawberries – no concentrates or powder mixes.
I’ve been obsessed with strawberries lately. I recently posted a Strawberry Milkshake without Ice Cream recipe and if you haven’t made my Fresas con Crema (Mexican Strawberries & Cream) yet, you have to try! One word: divine.
How to Make Strawberry Horchata
It’s very easy to make horchata and there are several different methods and ingredients you can use or eliminate to customize it to your taste.
The following are the ingredients I personally like along with my notes:
Rice is hydrated in water before blending to make the rice milk. This will produce a smoother milk with less grit.
At the very minimum allow 30 minutes. I prefer to soak overnight and you can go up to 24 hours.
Some people discard the soaking water and add fresh water before blending. Some blend it all together. I’ve tested both methods for horchata de fresa and notice no difference in taste or texture.
I use 1 stick of cinnamon to infuse the rice while it’s soaking. I discard it before blending the rice since I prefer the strawberries to be the main flavor of this horchata.
You can leave the cinnamon out altogether or you can add ground cinnamon to taste at the end.
It’s not strawberry horchata without the strawberries. You can use fresh or frozen strawberries for the horchata.
I prefer frozen since they’re always in season and inexpensive. Fresh strawberries for garnish are a must. 😊
I prefer the extra little flavor pure raw cane sugar adds (aka turbinado/sugar in the raw, NOT brown sugar), but regular granulated white sugar is just fine.
Should there be dairy in horchata? That’s up to you. I love the touch of silky, rich creaminess a can of evaporated milk adds.
I’ve also substituted vanilla almond milk with equally delicious results since ground almonds are sometimes used in traditional horchatas.
Or, you could leave out any milk additions and let the flavor be pure rice milk.
Want to really bump up the thick and creamy factor? Use sweetened condensed milk instead of evaporated milk! You won’t need to add as much sugar – start with 1/2 cup and taste from there.
One final note:
I use a Vitamix blender which is pretty powerful to pulverize the rice. No matter how fine of a grind you achieve, it will always separate from the water after time.
Just give the horchata a stir before pouring an ice cold glass and enjoy!
*I prefer using pure raw cane sugar (or turbinado/sugar in the raw), but regular granulated white sugar is just fine. **the milk can be eliminated completely, or you may use almond milk OR you can use sweetened condensed milk and reduce the sugar by 1 cup (you may not need to use any sugar at all). See post for more information on ingredients. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12
Serving Size: 1
Amount Per Serving:Calories: 313 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 13mg Sodium: 59mg Carbohydrates: 68g Fiber: 1g Sugar: 57g Protein: 4g
*I prefer using pure raw cane sugar (or turbinado/sugar in the raw), but regular granulated white sugar is just fine.
**the milk can be eliminated completely, or you may use almond milk OR you can use sweetened condensed milk and reduce the sugar by 1 cup (you may not need to use any sugar at all).
See post for more information on ingredients.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.