Taco Bell Strawberry Horchata Refresca Copycat Recipe (New Refresca Flavor)
You can blend creamy cinnamon horchata with fresh strawberry puree for a sweet, pink-swirled drink that tastes like summer hit a Mexican bakery. The rice milk base keeps it smooth while the strawberry cuts through with bright, fruity acidity. Serve it over crushed ice and watch it vanish.
Ingredients
Main ingredients
- long grain white rice 1 cup
- water 4 cups
- whole milk 1 cup
- evaporated milk 0.5 cup
- strawberries 1.5 cups
- granulated sugar 0.75 cup
- crushed ice 3 cups
Seasonings/Sauce
- ground cinnamon 2 tsp
- vanilla extract 2 tsp
- salt 0.25 tsp
Nutrition summary
Carbohydrates
43 g
82%
Protein
4 g
8%
Fat
4 g
10%
Cooking steps
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1
Soak 1 cup long grain white rice in 2 cups water for at least 3 hours, or up to overnight, for that authentic creamy Taco Bell-style horchata texture.
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2
Blend the soaked rice and water together until the mixture is smooth, about 2 minutes. Copycat tip: This step draws out maximum starch from the rice, creating the signature silky mouthfeel.
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3
Strain rice mixture through a fine mesh sieve into a large bowl or pitcher. Add remaining 2 cups water, 1 cup whole milk, 0.5 cup evaporated milk, 0.75 cup granulated sugar, 2 tsp ground cinnamon, 2 tsp vanilla extract, and 0.25 tsp salt. Stir until sugar is dissolved.
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4
In a blender, puree 1.5 cups fresh strawberries with 2 tbsp sugar (taken from the measured granulated sugar). Blend until ultra-smooth and bright pink; Taco Bell’s drink always has a bold strawberry swirl.
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5
To serve, fill glasses ½ full with crushed ice, pour in horchata, then spoon or swirl strawberry puree throughout. Stir briefly for a marbled effect. Copycat tip: Layering the puree is key to recreating Taco Bell’s signature Refresca look.
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6
Optional: Garnish with a dusting of cinnamon or a strawberry slice for experience drop flair.
Personalized Q&A
Q. Does this actually taste like the Taco Bell Strawberry Horchata Refresca?
Yes! By soaking and blending rice for a creamy horchata base, layering bold strawberry puree swirls, and using plenty of cinnamon and vanilla, this copycat nails Taco Bell’s smooth and vibrant summer drink style. The marbled visual and velvety texture replicate what you get at the drive-thru.
Q. What’s the best way to get that silky horchata texture?
Make sure to soak the rice for several hours and blend thoroughly before straining. This breaks down starch and yields the signature rich mouthfeel. Don’t skip the evaporated milk—it mimics Taco Bell’s extra creamy consistency.
Q. Can I substitute frozen strawberries or non-dairy milk?
Frozen strawberries are fine, just thaw before pureeing. For non-dairy milk, oat or almond milk can replace whole milk, though it may alter creaminess a bit. Evaporated milk is key for richness—use coconut cream for a comparable plant-based option.
Q. How many calories and how much sugar does each serving have?
Each 320g serving has around 210 kcal, about 43g carbs, 4g protein, and 4g fat. The sugar comes mainly from strawberries and granulated sugar, mirroring Taco Bell’s classic sweet treat profile.
Q. How should I store leftovers or meal prep this drink?
Keep horchata and strawberry puree separate in sealed containers in the fridge for up to 3 days. Assemble over ice just before serving for best texture and flavor. Stir well if settling occurs, and never freeze the finished drink—rice milk doesn’t hold up.
