Strawberry Horchata
Growing up I always thought horchata was Mexican however I have come to learn that there is actually different kinds of horchata. The version I grew up with is made from rice and typically has a lot of condensed milk and evaporated milk. For this recipe I like to use coconut condensed and evaporated milk. It tastes just as good, if not a little better and is much easier on the stomach.
Interestingly enough in Spain it is made with tiger nuts and is served hot or cold. In some places in Spain and Portugal they use jicaro, sesame seeds and other spices so it is really interesting how depending where you are you may have a different horchata.
Strawberry Horchata
Strawberry Horchata
Makes 1 GallonIngredients
1 1/2 - cups rice
4 - cinnamon sticks
3 cups - hot water
1 cup - water
2 cups - almond, oat or rice milk
1 can - evaporated coconut milk
1 can - sweetened condensed milk
1 Ib - fresh strawberries
1 cup - water
Instructions
Step 1
First things first gather your mise en place and wash your rice and strawberries. I also like to get a pot of boiling water going. Set your rice aside to dry and then cut off the stems of the strawberries and then cut them in half.
Step 2
I use a large measuring pitcher to measure out the rice, cinnamon sticks and hot water and set aside for at least an hour. Then blend your rice mixture in a blender really well with one more cup of water.
Step 3
Once your rice mixture has blended and become a sort of cinnamon rice milk and is blended well. Strain with a fine mesh strainer and reserve the rice milk and set aside.
Step 4
I use a little nutribullet for this part and blend the freshly chopped strawberries and 1 cup of water to make a simple strawberry puree.
Step 5
In a large pitcher or drink dispenser, pour in 2 cups of a plant-based milk of your choice, 1 can of evaporated coconut milk, and 1 can sweetened condensed milk and give that a good mix.
Step 6
Pour in and stir in the strawberry puree followed up with lots of crushed ice.
