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.
Servings: 6 horchatas
Calories: 176kcal
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
- 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.
Notes
* Instead of adding milk and sugar, you can add 1 whole can of evaporated milk and ½ - 1 can of sweetened condensed milk to taste.
- The rice and water may separate over time, this is completely normal. Simply stir everything back together.
- Make horchata dairy free by using any plant-based milk alternative you prefer, such as oat milk, almond milk, or cashew milk.
