Strawberry Horchata Fast, Easy and Delicious

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Looking for a refreshing beverage with fresh fruit? Try our strawberry horchata recipe. Yummy and satisfying, it has become one of our favorites and it’s so easy to make. Plus, since California strawberries are available all year long, we can make it anytime. Try it out!

Thanks to our friends from the California Strawberry Commission for making this strawberry horchata recipe post possible. As always, my comments, opinions, and love for strawberries are my own.

I’ve written many times about how much I love strawberries. This strawberry horchata is an extension of that love! As a child, my daily, after school snack was a strawberry licuado. I just loved strawberries, their fragrance, their natural sweetness, and their bright color. But I had no idea then just how beneficial strawberries were. (Good job Mom!)

For instance, the American Diabetes Association identifies berries, including strawberries, as one of the top 10 superfoods for a diabetes meal plan because they have low glycemic indices and are packed with vitamins, antioxidants and dietary fiber. And it seems like almost every day there is new clinical research out suggesting that just a serving of eight strawberries per day may improve heart health, brain health and may even reduce the risk of some cancers, this all in addition to helping with diabetes management.

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As for horchata, when I was a child we would either make it at home or buy it at the paletería (like an ice pop shop) when I was growing up. Traditionally, we would soak rice, cinnamon, and almonds overnight in water, then blend it all up with the condensed milk and vanilla in the morning. Adding strawberries makes a beautiful combination of the strawberry licuado and traditional horchata of my childhood. Using the rice flour instead of grains of rice makes the whole thing faster and easier without losing the wonderful flavor and with no overnight soaking required.

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You can find rice flour in your supermarket. Brown rice flour is fine to use, too.

Strawberry Horchata

Makes about 8 cups

• 2 tablespoons rice flour or brown rice flour
• 1 small cinnamon stick (or about 1-1/2 tsp ground cinnamon)
• 1 cup almond beverage
• 1/2 teaspoon vanilla extract
• 1  1/4 pounds of strawberries, plus a few extra for garnishing, washed and hulled
• 3/4 cup sweetened condensed milk
• 6 cups of water

Mix rice flour, cinnamon stick and almond beverage in a blender or food processor until cinnamon is completely pulverized. Pour into a small pot and warm over medium-high heat until it starts to boil. Add vanilla extract, turn the heat off and set aside.

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In a food processor or blender, combine strawberries (remember to leave a few extra for garnishing), condensed milk and one cup of water. Mix until well integrated and as smooth as possible.

Strain rice flour mixture into the water, pour the strawberry-condensed milk mixture and mix well. Adjust for sweetness.

Either cut in half or chop strawberries to garnish the glasses.

Chill (I would recommend making it a few hours in advance and serving it very cold) or pour over ice and serve. For more information about the benefits of strawberries (Love them!), please visit California Strawberries.

Enjoy!

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