Horchata

By Andy Cooks · 30 min

Ingredients

Instructions

1. Toast the rice, almonds, cinnamon sticks and star anise in a large frying pan over medium-high heat, stirring often, for 4-5 minutes until fragrant and lightly golden.
2. Transfer to a bowl and add cold water until it reaches two knuckles above the rice. Refrigerate overnight to soak.
3. The next day, blend everything including the spices and soaking water on high for 2 minutes until smooth.
4. Strain through a fine sieve lined with cheesecloth.
5. Stir in the evaporated milk, condensed milk, vanilla paste and salt.
6. Serve over ice, garnished with a cinnamon stick.

Summarized from Andy Cooks's video. Watch it for the details.

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RiceAlmondEvaporated milkCondensed milk