Strawberry horchata

Ingredients

• 2 tbsp (about 16 g)rice flour
• 1 stick (or 1–1½ tsp ground cinnamon)cinnamon
• 240 mlalmond drink
• ½ tsp (about 2.5 ml)vanilla extract
• 567 g, plus a few extra for garnish, washed and hulledstrawberries
• 180 mlsweetened condensed milk
• 1.44 litreswater

Instructions

1. 1

   Blend the rice

   Blend the rice flour, cinnamon and almond drink in a blender or food processor until the cinnamon is completely broken up. Pour the mixture into a small saucepan and heat over medium heat until it just begins to boil. Stir in the vanilla extract, turn off the heat and set aside.

2. 2

   Blend the strawberries

   In the food processor, blend the strawberries, reserving a few for garnish, with the sweetened condensed milk and 240 ml of the water. Process until smooth and fully combined.

3. 3

   Combine the mixtures

   Strain the rice and cinnamon mixture into a jug. Add the strawberry mixture and the remaining water, then adjust the sweetness with sugar to taste.

4. 4

   Prepare the garnish

   Cut a few of the reserved strawberries in half or into small pieces to garnish the glasses.

5. 5

   Chill and serve

   Refrigerate the horchata until well chilled; preparing it a few hours ahead is recommended. Alternatively, pour it over ice to serve.

What is strawberry horchata?

Horchata is a family of drinks popular in Mexico, where rice-based versions are commonly flavoured with cinnamon. This version brings that creamy, spiced base together with strawberries for a fruity, smoothie-like drink.

Rice flour makes it possible to prepare the drink without soaking rice overnight. Blending and straining help give it a smoother texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 102 calories, 2g protein, 18g carbs, 2g fat.

The strawberries and condensed milk contribute much of the carbohydrate, while the almond drink and condensed milk provide some fat and the rice flour contributes a little protein. Pair a glass with a savoury meal that includes vegetables and a protein-rich food for a more balanced plate.

The rice and cinnamon base

Rice flour: blend it thoroughly with the almond drink so it disperses before heating, which helps avoid lumps.

Cinnamon: a stick can be blended with the base and strained out later; ground cinnamon is an alternative, measured as listed in the ingredients.

Keep the heat gentle

Warm the rice mixture over medium heat only until it begins to boil, then switch off the heat after adding the vanilla. Keep an eye on the pan as it heats.

Straining the mixture into the jug removes the cinnamon stick and any coarser bits before the strawberry mixture goes in.

Getting a smooth finish

Blend the strawberries with the condensed milk and the first portion of water until the mixture looks even and smooth. A thorough blend helps it combine well with the rice base.

After mixing everything together, taste and adjust the sweetness as directed. Chill the drink before serving so the flavours have time to settle.

Chilling and serving

A few hours in the fridge makes this drink especially refreshing, though it can also be served straight away over ice. Stir or shake the jug before pouring if the mixture has separated while standing.

Garnish each glass with some of the reserved strawberries, cut in halves or small pieces.

What to serve alongside

Serve the horchata with a savoury Mexican-inspired meal, such as tacos or quesadillas, to balance its creamy sweetness. It also works as a cold afternoon drink on its own.

Because it is already sweet and filling, keep other drinks or accompaniments simple.

Recipe notes & tips

• Blend the rice flour and almond drink before heating to help the flour disperse evenly.
• Watch the saucepan closely and take it off the heat as soon as the mixture begins to boil.
• Reserve the garnish strawberries before blending the rest.
• Strain the rice mixture into the jug to remove the cinnamon stick and larger particles.
• Chill the finished drink for a few hours for the coldest, most refreshing serve.

Variations

• Ground cinnamon: use 1–1½ teaspoons in place of the cinnamon stick.
• Extra strawberry garnish: add more sliced strawberries to each glass just before serving.
• Over ice: pour the drink over ice when there is no time to chill it in advance.
• Sweeter finish: adjust the sugar to taste after combining the mixtures.
• Strawberry pieces: reserve some fruit and dice it for a more textured garnish.

Common mistakes to avoid

• Lumpy rice flour: blend it with the almond drink before heating so it disperses more evenly.
• Overheating the base: remove it from the heat as soon as it starts to boil.
• Skipping the strain: strain the rice and cinnamon mixture into the jug for a smoother drink.
• Blending all the strawberries: set a few aside first for the garnish.
• Serving it warm: chill the horchata thoroughly or pour it over ice.

How to store

Keep the horchata covered in the refrigerator and serve it well chilled. Stir or shake before pouring if it separates; use it within 2 days for the freshest flavour.

Frequently asked questions