Classic Chilled Strawberry Horchata
A refreshing no-cook American twist on traditional horchata, blending creamy rice milk with fresh strawberries, cinnamon, and vanilla for a chilled, naturally sweet drink perfect for warm days.
Ingredients
Check ingredients as you go.
- Base
- Flavor
- Sweetener
- Flavor
- Serving
Let’s make it
Base
Rinse the uncooked rice thoroughly under cold water, then place it in a large bowl. Add 1.25 liters of water and soak the rice overnight or for at least 8 hours to soften it and extract flavor.
Mixing
After soaking, transfer the rice and water mixture to a high-speed blender. Add fresh strawberries, granulated sugar, ground cinnamon, vanilla extract, and salt. Blend on medium-high speed until the mixture is smooth and homogeneous, about 1-2 minutes.
Straining
Strain the blended mixture through a fine mesh sieve or cheesecloth into a large pitcher to remove rice and strawberry pulp, pressing or squeezing to extract as much liquid as possible. Discard the solids or save for another use.
Chilling
Chill the strained horchata in the refrigerator for at least 1 hour until cold. Before serving, stir well and taste for sweetness; adjust by adding more sugar if desired and stirring until dissolved.
Serving
Serve the chilled strawberry horchata over ice cubes in glasses. Garnish with fresh strawberry slices if desired for a festive touch.
Tips & notes
For best flavor, soak the rice overnight to soften it thoroughly. Use fresh ripe strawberries for natural sweetness and vibrant color. If you prefer a smoother horchata, double strain the mixture. Adjust sweetness to your taste since strawberry ripeness varies.
Saving it for later
Store leftover strawberry horchata in a covered pitcher or airtight container in the refrigerator. Consume within 3 days for best freshness and flavor. Stir well before serving as separation may occur.
Reheating
This is a no-cook chilled beverage and is best served cold. Do not reheat. Stir well and serve over fresh ice cubes when ready to enjoy.
