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 

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Directions:

1. 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.
2. 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.
3. Pour the mixture into a blender and blend for 30 seconds; do it in small batches if necessary.
4. Strain the mixture through a fine mesh strainer or coffee filter (you do not want a chalky or grainy horchata). 
5. Mix in the cold water, vanilla extract, and condensed milk. 
6. Serve over ice and garnish with chopped pistachios and freshly grated nutmeg.