Cardamom Horchata

Creamy rice horchata scented with cinnamon and green cardamom.

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Cardamom adds a floral South Asian accent to the familiar Mexican-style rice and cinnamon drink.

Ingredients

• 200 g long-grain white rice
• 1 cinnamon stick
• 6 green cardamom pods, lightly crushed
• 1 litre water
• 400 ml milk or oat milk
• 80 g sugar
• 1 tsp vanilla extract
• ice for serving
• ground cinnamon, optional

Step-by-step method

1. Rinse the rice briefly, then place it in a bowl with the cinnamon stick, cardamom pods and 600 ml water.
2. Cover and soak in the refrigerator for at least 6 hours or overnight so the rice softens.
3. Remove the cinnamon stick, then blend the rice, cardamom and soaking water until very finely ground.
4. Strain through a fine sieve or clean muslin into a jug, pressing gently but leaving gritty solids behind.
5. Stir in the remaining water, milk, sugar and vanilla until the sugar dissolves.
6. Chill thoroughly and taste, adding a little more water if you prefer a lighter drink.
7. Stir well before pouring over ice and dust lightly with cinnamon if desired.