This hojicha horchata blends smoky roasted tea with creamy homemade horchata for a refreshing, comforting drink you can enjoy year-round.

Scale

¾ cup uncooked long-grain rice

¼ cup almonds (or cashews)

1 cinnamon stick

2 tablespoons hojicha (powder or loose leaf)

4 cups water

1½ cups milk (dairy or almond)

1 tsp vanilla extract

¼ cup sugar or 2 tbsp agave

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1. Brew hojicha in 1 cup hot water for 5–7 minutes; strain if using loose leaf.

2. Soak rice, almonds, and cinnamon stick in 2 cups warm water for 4 hours or overnight.

3. Remove cinnamon and blend mixture on high until smooth.

4. Strain liquid through nut milk bag or fine mesh twice for silkiness.

5. Add brewed hojicha, milk, vanilla, and sweetener to strained mixture.

6. Stir well, chill for at least 30 minutes, and shake before serving.

You can use hojicha powder instead of loose leaf for speed.

For thicker texture, increase almonds or use oat milk.

Store up to 4 days in the fridge; shake well before each use.