Chai Horchata with Almond Breeze

1. Using a mortar and pestle, mash the cinnamon, cardamom pods, black peppercorn, star anise, cloves, & fennel.
2. Combine mashed spices in a pot with 4 cups of water and ginger. Boil for 12 minutes then turn off heat and add the black tea. Let steep for 5 minutes.
3. In a large bowl, combine 1 cup of rice with everything from the pot.
4. Let soak overnight or at least 4-5 hours.
5. Add the soaked ingredients to a blender and blend on high for 1-2 minutes.
6. Place a nut milk bag (or cheese cloth) over the opening of a pitcher, pour the liquid through the bag and gently squeeze to release the liquid into the pitcher. *The nut milk bag is very important to avoid a chalky horchata texture!*
7. Rinse blender then pour the strained mixture back into the blender. Add maple syrup or sweetener of choice, vanilla bean paste, and salt. Blend to combine.
8. Add a couple cups of ice and the mixture into the pitcher, then add 4 cups of almond breeze almond and oat blend. Mix to combine. Serve chilled.