Toasted Rice Horchata

Makes 1 large pitcher.


1 cup long grain rice, washed
4 cups water
4 Genmaicha tea bags
2 cups almond milk
1/3 cup agave, or to taste
1 Tbsp cinnamon, plus more for garnish
1 Tbsp vanilla bean paste


1. In a large bowl, combine the rice, water and tea bags. Allow this to soak for at least 4 hours or overnight at room temp.

2. Remove the tea bags, then transfer the mixture to a blender. Blend on high for a few minutes until it looks like milk. Pour the mixture through a strainer layered with several pieces of cheesecloth or a nut milk bag and into a large pitcher.

3. Add the almond milk, cinnamon and vanilla bean paste to the milk and mix them in well with a wire whisk or in the blender until frothy. Serve chilled or over ice.

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