Horchata con fresa

If you had to name a Mexican beverage that is as famous as Tequila or Mezcal it would be Horchata.

Drinking a glass of Horchata along with a plate of tacos is probably the quintessential Mexican food experience. This refreshing drink has origins in Spain during the 11th century. Since then it’s been widespread throughout the world with versions made out of sesame, cantaloupe seeds, tiger nuts or rice. Some versions have cinnamon added, some have vanilla, some are adorned with fruits or even scented with marigolds.
 My family usually drank the rice based version, but my aunt likes to make the cantaloupe seed version.

This drink (like most Mexican food) has family recipes and different versions depending on its regional origin. 
This recipe is really easy and I guarantee it will come out amazing! You can use it for popsicles or even add rum, vodka or coffee liqueur to make a different kind of cocktail.

Horchata

2 cups long grain rice
1 cinnamon stick
4 cups hot water
8 cups cold water
3/4 cup sugar
2 teaspoon vanilla extract
1 cup whole milk or 2% (optional)
1/2 lb. strawberries chopped

Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or for at least 8 hours. The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste. Using a strainer or sieve, strain the mixture into a wide-mouth pitcher, stirring to help the liquid pass through. Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom.

Add a spoonful of chopped strawberries at the bottom of the glass and pour over ice cubes.

Buen Provecho!

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