Easy Strawberry Horchata
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5
3 reviews
Excellent
Easy Strawberry Horchata
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Refreshing and delicious homemade Strawberry horchata recipe that's a perfect combination of traditional horchata and strawberry smoothie. It is also easy and quick to prepare. It is not required to soak the rice overnight. To vary slightly to the Agua de Horchata, I added fresh strawberries.
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Ingredients
- 227 g white rice raw; 1 cup
- 454 g strawberries (Cut off the stem and the hull of each strawberry with a paring knife).
- 1 cinnamon stick small
- 1 can (14 oz) full fat Sweetened condensed milk
- 2 cups water hot
- 6 cups water cold; filtered
- 1 can (12oz) full fat evaporated milk or whole milk
- 1 teaspoon vanilla extract pure
- sugar to taste
Instructions
- In a blender, add two cups of hot water along with the rice and cinnamon stick. Let it soak for 30 to 60 minutes (this will allow the rice to hydrate and soften). After soaking, blend the rice mixture at high speed until completely pulverized and the mixture is smooth. Add the fresh strawberries, and blend until smooth and completely liquified.
- Strain the Rice and strawberry mixture into a large pitcher (discard any residue in the strainer). Add 6 cups of cold filter water, condensed milk, evaporated milk, and vanilla, and stir until smooth and well combined. Taste and adjust sugar if necessary. Refrigerate or serve the Strawberry Horchata with lots of ice cubes. Enjoy!
Equipments used:
Notes
- How to Store
- How to Store
- To store strawberry horchata, pour the mixture into an airtight container and refrigerate for up to 3 days. It's important to note that the horchata tends to have solids settle at the bottom of the pitcher, so always stir before serving.
- To store strawberry horchata, pour the mixture into an airtight container and refrigerate for up to 3 days. It's important to note that the horchata tends to have solids settle at the bottom of the pitcher, so always stir before serving.
- Make-Ahead
- Make-Ahead
- You can make strawberry horchata ahead of time, but it's important to note that the mixture tends to separate over time. To avoid this, store the rice mixture and the liquid mixture separately and combine them right before serving. You can make the rice mixture by blending the rice, hot water, and cinnamon stick and storing it in an airtight container in the refrigerator for up to 2 days. You can also blend the strawberries and store them in a separate container in the refrigerator for up to 2 days.
- You can make strawberry horchata ahead of time, but it's important to note that the mixture tends to separate over time. To avoid this, store the rice mixture and the liquid mixture separately and combine them right before serving. You can make the rice mixture by blending the rice, hot water, and cinnamon stick and storing it in an airtight container in the refrigerator for up to 2 days. You can also blend the strawberries and store them in a separate container in the refrigerator for up to 2 days.
- When ready to serve, strain the rice mixture into a large pitcher and add the cold water, condensed milk, evaporated milk, vanilla, and sugar to taste. Add the blended strawberries and stir until well combined. Refrigerate until ready to serve. It's important to note that the longer the horchata sits, the more the rice sediment will settle to the bottom of the pitcher, so always stir before serving.
- When ready to serve, strain the rice mixture into a large pitcher and add the cold water, condensed milk, evaporated milk, vanilla, and sugar to taste. Add the blended strawberries and stir until well combined. Refrigerate until ready to serve. It's important to note that the longer the horchata sits, the more the rice sediment will settle to the bottom of the pitcher, so always stir before serving.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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