Description
A refreshing fusion of Indian Masala Chai and classic Mexican horchata, this unique summer drink is perfect for cooling down while staying cozy with warm spice notes.
Ingredients
1 cup long grain rice, uncooked
5 black tea bags
4 green cardamom pods, lightly crushed
2 cloves
6 black peppercorns
⅛ teaspoon nutmeg
1 cinnamon stick
6 cups water, divided
⅓ cup sugar (see notes)
½ cup milk (see notes)
1 teaspoon vanilla extract
Ice, for serving
Ground cinnamon, for garnish
Instructions
In a saucepan, bring 2 cups of water to a boil. Add tea bags, cardamom, cloves, peppercorns, nutmeg, and cinnamon.
Boil for 5 minutes, then turn off the heat and let steep for 10 more minutes. Remove tea bags.
In a heat-safe bowl, combine uncooked rice with brewed chai. Let soak for at least 4 hours or overnight.
Blend soaked rice and chai mixture until completely smooth.
Strain through a fine mesh sieve into a pitcher. Repeat straining if needed.
Stir in the remaining 4 cups of water, milk, vanilla extract, and sugar. Adjust sweetness as desired.
Serve over ice in tall glasses, topped with a sprinkle of ground cinnamon.
Notes
For a creamier horchata, replace milk and sugar with 1 can of evaporated milk + ½–1 can sweetened condensed milk.
Stir before serving as rice naturally settles.
Use any plant-based milk for a dairy-free version: oat, almond, or cashew milk work well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Drinks
- Method: Blended, Soaked
- Cuisine: Indian, Mexican
