The horchata we know of today has very ancient roots in North Africa where it was originally made from tiger nuts, spices and milk. From there it spread to Spain where it is still a common drink in Valencia and from there to the latin cultures in North America. Here, it is typically made with rice as the base, with spices and milk. This recipe is for the adventurous! It makes 6 servings of a delicious chai-spiced hortchata, the old fashioned way!
- 1 cup long grain white rice
- 7 Two Leaves and a Bud, Mountain High Chai Sachets
- 1 cinnamon stick
- 1 liter + 2 cups water
- ½ cup of sugar
- ½ cup chopped almonds
- 1tbsp vanilla
- 1 can evaporated milk
- 1.5 cups almond milk
- Bring 2 cups of water to boil. Add 2 Mountain High Chai sachets & cinnamon stick to water. Allow to steep for 10 minutes.
- Add uncooked rice, chopped almonds, and the cinnamon stick to a heat safe bowl. Pour tea over mixture. Allow mixture to soak overnight.
- Bring 1 liter of water to boil. Steep remaining 5 Mountain High Chai sachets for 10 minutes and discard. Allow water to cool overnight.
- Strain the tea from the almond/rice/cinnamon mixture and discard.
- Blend the cinnamon, rice, and almond mixture with evaporated milk until a smooth mix is formed and the grains of rice are completely ground.
- Strain the resulting liquid with a wire mesh strainer into a container. Add sugar, vanilla, and milk. Mix well until combined.
- Add liter of Mountain High Chai tea and serve with ice and an optional dash of cinnamon powder.