This entry is also available in: Español
Learn how to make refreshing strawberry horchata agua fresca with our easy to follow recipe. Most of recipes for horchata agua fresca includes condensed or evaporated milk but we decided to make a vegan version of horchata fresca by adding almond milk, and let me tell you that it’s so delicious that we will never go back to our old version using evaporated or condensed milk.
Strawberry Horchata is one of my favorite drinks and something I try to replicate often here in Italy, my husband loves it and in summer is very common that we keep a jug with horchata in the refrigerator to drink during the day. Horchata in Mexico is a tradition from our spaniard heritage, you will find in the streets of almost every city some big glass containers with many kind of aguas frescas and horchata is for sure always among those.
Notes for this horchata recipe:
- You can use any kind of milk you want, for example coconut milk add a very delicious and tropical hint. Or oat milk for a creamy consistence.
- We used vanilla extract in this recipe but you can also use other flavours like anise, almond or orange extracts. Just be easy on them, you don’t want to cover the wonderful strawberry flavour.
- Since not everyone likes to add sugar to their beverages, this recipe is pretty easy to adjust to anybody’s preferences. Use Stevia, honey or anything else besides sugar, it really doesn’t matter as long as you like it.
- Don’t add ice to the pitcher with the horchata because it will dilute and become less flavoured, instead, add the ice to glasses and serve as you go.
Pair this strawberry horchata agua fresca with our Vegan lentil tacos!
Also with Mexican snack and Guacamole
Strawberry horchata agua fresca
- 170 gr White rice
- 250 gr Strawberries
- 200 ml Almond milk (or coconut, soy, oats)
- 2 tsp Stevia powder (or honey, sugar, etc)
- 1 Small cinnamon stick
- 1 tsp Vanilla extract
- Crushed ice
- Rinse the rice under cool water , but don't worry about keeping at it until the water runs clear.
- Put the rice and the cinnamon stick in a big bowl, add water until well covered and let it soak for at least 4 hours or better yet, overnight.
- Add the soaked rice & cinnamon along with the 2 cups of the water from the bowl to a blender. Blend it on high until it is completely smooth (around 3-4 minutes).
- Strain this liquid into a large pitcher and discard the leftover pulp of rice and cinnamon.
- Wash thoroughly the strawberries, add 2/3 to the blender with half a cup of water and blend until smooth. Strain into the pitcher with the rice water discarding the leftovers.
- Add the almond milk, vanilla extract and sugar/stevia to the pitcher and stir well until combined.
- Chop the rest of the strawberries and add to the horchata, adjusting also the other ingredients to your liking (sugar, extracts).
- Put the pitcher in the refrigerator and let it cool for 1-2 hours. Or you can also prepare some glasses with crushed ice and serve the horchata immediately.