Description
A refreshing and creamy horchata made with strawberry puree and almonds, perfect for warm days.
Ingredients
Scale
- 1 cup raw long grain white rice
- ¼ cup whole almonds (lightly crushed)
- ½ whole cinnamon stick (lightly crushed)
- 4 cups chilled water
- 10 ounces strawberry puree
- ½ cup sweetened condensed milk
- 2 cups chilled whole milk (or plant-based milk for vegan)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
Instructions
- Rinse rice 2-3 times with water until the water runs clear. Drain the water.
- Add the rinsed rice to the medium jar of a high-speed blender along with the crushed almonds, cinnamon, and 4 cups of cold water.
- Blend the ingredients to make a coarse mixture. The rice and almonds will just be crushed, and that is what we want.
- Transfer the mixture to a large glass bowl. Cover the mouth of the bowl using a lid or a plate and leave the bowl on the counter at room temperature for 8-10 hours.
- Strain the mixture through a fine-mesh strainer, nut milk bag, or muslin cloth. We don’t want any particles coming up in the drink, so use a fine sieve only.
- Discard the leftovers.
- Stir in strawberry puree, sweetened condensed milk, chilled milk, vanilla extract, and granulated sugar.
- Chill the drink for 2-3 hours before serving.
- Pour horchata into serving glasses, add a few ice cubes, and garnish with fresh strawberries. Serve chilled.
Notes
- This horchata can be made vegan by using plant-based milk.
- Adjust sweetness to taste by adding more or less sugar.
- Prep Time: 10 minutes
- Category: Beverages
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 glass
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg