Strawberry Horchata (Agua de Horchata con Fresa)

Looking for a nostalgic drink with real flavor and a beautiful pink color? This Strawberry Horchata blends creamy rice, cinnamon, sweet milk, and juicy strawberries for a glassful of happiness that’s as welcome at a family Sunday meal as it is at a party. One sip and you’ll see why this classic Mexican agua fresca is impossible to resist—kids and adults both go back for seconds.

A Quick History

• Mexican horchata began with rice, cinnamon, and sugar as a cooling agua fresca.
• Strawberry versions (de fresa) are popular in Jalisco and now found all over Mexico.
• Home cooks started adding sweetened condensed and evaporated milk for extra creaminess.
• Stirring in chopped strawberries gives a modern, festive touch.

Why You’ll Love This Recipe

• Bursting with the flavor of real strawberries and smooth, creamy rice milk
• Sweet, refreshing, and naturally colored. No artificial flavors
• Easy to make ahead and a guaranteed hit with all ages
• Simple to adapt for a dairy-free version

Ingredient Spotlight

Step-by-Step Overview

1. Soak the rice
   Rinse 2 cups of long grain rice and combine with 1½ cinnamon sticks in 4 cups of water. Let sit overnight or at least 8 hours.
2. Blend and strain
   Add soaked rice, cinnamon, soaking water, and 1 tablespoon vanilla to a blender. Blend until completely smooth, then strain through a fine mesh strainer or cheesecloth into a large pitcher.
3. Prepare the strawberries
   Blend 1½ pounds of strawberries with 2 cups of water until smooth. Strain for a silkier drink, or skip straining for more fiber and color.
4. Combine and mix
   Pour the strawberry puree, 1 can evaporated milk, 1 can sweetened condensed milk, ½–1 cup sugar, and 2 cups whole milk into the rice base. Stir to blend well.
5. Finish and serve
   Adjust sweetness and consistency with more sugar or water if needed. Add the remaining ½ pound diced strawberries. Serve over lots of ice.

Deliciously bright red strawberries being prepared for Strawberry Horchata.

Strawberry Horchata (Agua de Horchata con Fresa)

Strawberry Horchata is a creamy Mexican agua fresca made by blending soaked rice, cinnamon, sweetened condensed milk, evaporated milk, vanilla, and plenty of fresh strawberries. This drink is naturally pink, easy to make ahead, and a crowd pleaser for any occasion.

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Prep Time 15 minutes mins

Soak Time 8 hours hrs

Total Time 15 minutes mins

Course Mexican, Mexican Drinks

Cuisine Mexican

Servings 12 Cups

Equipment

• Large bowl
• Blender
• Strainer or cheesecloth
• Large pitcher
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 2 cups long grain white rice
• 1½ cinnamon sticks
• 4 cups water for soaking rice
• 1 tablespoon vanilla extract
• 1½ pounds fresh strawberries hulled
• ½ pound fresh strawberries diced (reserve for serving)
• 2 cups water for blending strawberries
• 1 can 12 oz evaporated milk
• 1 can 14 oz sweetened condensed milk
• ½ to 1 cup sugar to taste
• 2 cups whole milk or plant milk for dairy-free
• Ice for serving

Instructions

 

Soak the Rice and Cinnamon

• Rinse the rice under cold water. Place in a large bowl with the cinnamon sticks and 4 cups water. Cover and let soak overnight, or at least 8 hours.
  

Prepare the Strawberry Puree

• Wash your strawberries thoroughly
  
• Hull the strawberries
  
• Blend 1½ pounds hulled strawberries with 2 cups water until smooth. Strain for a silky texture, or leave unstrained for more color and fiber. Set strawberry blend aside.
  

Blend the Rice Base

• Pour the soaked rice, cinnamon, and soaking water into blender.
  
• Add vanilla extract and blend on high until the mixture is as smooth as possible.
  

Strain the Mixture

• Strain the blended rice mixture through a fine mesh strainer or cheesecloth into a large pitcher. Discard the solids.
  

Mix the Horchata

• Pour rice base into large pitcher (if you haven't already done so) and add evaporated milk.

  the strawberry puree, evaporated milk, sweetened condensed milk, sugar, and whole milk to the rice base. Stir until well combined and smooth.
  
• Add sweetened condensed milk
  
• Add regular milk
  
• Add strawberry puree
  
• Add sugar and mix well
  

Adjust and Finish

• Taste and adjust sweetness or consistency with more sugar, water, or milk if needed.
  
• Stir in the reserved ½ pound diced strawberries for extra fruit in every glass.
  

Chill and Serve

• Chill until ready to serve. Pour over plenty of ice in tall glasses. Garnish with extra strawberry slices if you like.
  

Video

Notes

Use plant milk and sugar or agave for a dairy-free version.

Adjust sugar to taste depending on the sweetness of your strawberries.

For a rustic drink, skip straining the strawberries. For a very smooth finish, double strain the mixture.

Frozen strawberries work if fresh are not available.

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Storage and Make Ahead

• Stays fresh up to 3 days refrigerated
• Stir well before each serving as solids may settle
• Rice and strawberries can be prepped a day in advance

Alternative Cooking Methods & Tips

• Use oat or almond milk and sugar or agave for a dairy-free drink
• For a rustic version, don’t strain the strawberries
• Double strain for an extra smooth texture
• Frozen strawberries work if fresh aren’t available

How to Serve This Dish

• Always over ice, in a tall glass
• Garnish with sliced strawberries or a pinch of cinnamon
• Great for birthdays, family gatherings, or to cool off after spicy food

FAQs

• Can I make it less sweet? Absolutely, just reduce the condensed milk or sugar to your taste.
• Do I need to strain the drink? It’s recommended for smoothness, but it’s up to you.
• How long does it keep? Store in the fridge and enjoy within 3 days.
• Can I use other fruit? Try mango or mixed berries for a different twist.

Share the Sizzle

If you try this recipe, tag @homemade_always on IG or Homemade Always on Facebook. There’s nothing like seeing homemade strawberry horchata ready to pour!