It’s Sunday which means we have an awesome #SundaySupper lined up for you. This week’s theme revolves around football’s season tailgating menu so I have prepared a refreshing beverage to accompany your finger-licking, deep-fried appetizer dishes: strawberry horchata.
If you’ve never had horchata before, it’s a traditional Mexican drink typically made with rice and almonds. It’s incredibly easy to make but you should plan ahead before making this since the mixture needs to stand overnight. I also wanted to put a spin on the traditional horchata drink by adding a bit of strawberry puree, but not adding too much to take away from the horchata flavors.
The horchata was incredibly refreshing, blooming with so much flavor, and it paired wonderfully with almost any dish. Best of all, it wasn’t doused with sugar as it usually is when we buy a huge cup of this at our local Mexican take-out place.
I’m so glad to have found this recipe because I can finally stop spending $3 on a single drink and instead, make it at home for so much cheaper. Plus, it tastes 100x better!
One year ago: Pork Paprikash
Strawberry Horchata (adapted from A Cozy Kitchen):
Yields 6 servings
- 6 tablespoon white rice
- 1 1/4 cups raw almonds
- 2 cinnamon sticks, plus more for garnish
- 3 strips lime zest
- Pinch of nutmeg
- 1/3 cup sugar
- 1/4 cup strawberry puree
- Cinnamon, for garnish
In a large glass measuring cup, whisk together white rice, almonds, cinnamon sticks, nutmeg, lime zest and 2 1/2 cups hot water; let stand overnight.
Combine mixture in a blender until smooth. Add 2 cups water and blend again until thoroughly combined; strain through cheesecloth or fine sieve. Stir in sugar and strawberry puree.
Stir horchata well before serving. Pour into ice-filled glasses and serve, garnished with cinnamon sticks and sprinkle of ground cinnamon, if desired.