Pistachio Horchata
Prep time:
15 mins
Cook time:
15 mins
Ingredients:
- 1 cup Long grain white rice
- 8 oz Pistachios, unsalted and shelled
- 1 Spice Tribe True Ceylon Cinnamon Sticks
- 3 Spice Tribe Kandyan Cloves
- 1 Spice Tribe Island Nutmeg
- 4 cups Hot water
- 3 cups Cold water
- 1 can Condensed Milk
- ½ tsp Vanilla extract
Directions:
- In a dry skillet over medium-low heat, add the rice, pistachios, cinnamon stick, and cloves, and toast until fragrant for about 4 to 5 minutes. Remove from heat and put it in a large mixing bowl.
- Add the hot water, set it aside, and let it sit for 5 hours. The water should be hot but not boiling since we don't want to cook the rice.
- Pour the mixture into a blender and blend for 30 seconds; do it in small batches if necessary.
- Strain the mixture through a fine mesh strainer or coffee filter (you do not want a chalky or grainy horchata).
- Mix in the cold water, vanilla extract, and condensed milk.
- Serve over ice and garnish with chopped pistachios and freshly grated nutmeg.