Chai Horchata

Chai Horchata

Summer calls for light, refreshing horchata with a twist of chai. This recipe stays true to the method of making authentic horchata while combining the flavors of Masala Chai by soaking rice in chai spiced black tea. Chai Horchata is truly quite the treat!

total time : 25 mins


– 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


Bring 2 cups of water to a boil in a saucepan. Add the black tea bags, green cardamom, cloves, black peppercorns, nutmeg, and cinnamon stick into the water.  Boil for 5 minutes, or until the aroma of spices becomes prevalent. Switch the heat off and allow the tea to brew for an additional 10 minutes. Remove and discard the tea bags.


Add the uncooked white rice into a large, heat safe bowl. Pour the tea over the rice. Stir everything together and then allow the rice to soak for a minimum of four hours, or overnight.


Transfer the rice and tea mixture to a blender. Blend for 1-3 minutes until the mixture is a completely smooth paste.


Strain the rice paste through a fine mesh sieve into a large pitcher. Repeat as many times as needed.


Add the remaining 4 cups of water, milk, and vanilla extract into the pitcher. Pour in the sugar and stir everything together. Adjust sugar for taste.

Serve the Chai Horchata in tall glasses over ice with a sprinkle of ground cinnamon.