"riced" tea (chai horchata)
Tea
Mexican cuisine
Caffeine adds a whole new level of refreshing to agua fresca, if you ask me! You might ask exactly how this differs from iced chai with rice milk, and that would be a fair question, but really, the texture and flavor due to the ground-up rice are very different from something like Rice Dream (odd to talk about the texture of a beverage, but there it is). This recipe is infinitely variable-try it with another kind of tea, if you like, or a different sweetener, or add some vanilla to the mix. There are also plenty of horchata recipes out there that have you soak and pulverize almonds along with the rice, and I imagine that would be good with some kinds of tea as well. I chose the flavors here-warm chai spice and molasses-because it's winter, and a cold drink must make a little concession to the season. Come summer, maybe some white tea or green with honey will be in order. <br /> <br />One last note: I tried this with both plain long-grain white rice and fancy Italian wild red rice and I tasted no difference whatsoever. Hypothetically brown rice might give you more fiber in this if that's something you care about, but since the solids are strained out it's probably negligible. <br /> <br />I got a basic horchata ratio from http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/
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