Horchata

Horchata

Ingredients
260g long grain rice
80g blanched almonds
2 cinnamon sticks (plus extra for garnish)
1 star anise
1 tin (385g) evaporated milk
1 tin (320g) condensed milk
1/2 tbsp vanilla paste
1/2 tsp salt

Method
Add the rice, almonds, cinnamon and star anise in a large frying pan over medium/high heat. Toast, stirring often for 4-5 minutes until aromatic and lightly golden brown.
Transfer to a bowl and fill with cold water until the water line reaches two knuckles from the top of the rice.
Transfer the bowl to the fridge overnight to soak.
The next day, blend everything (including the spices and water) on high for 2 minutes or until smooth.
Pass the mixture through a fine sieve fitted with a cheese cloth.
Once passed, add evaporated milk, condensed milk, vanilla and salt.
Serve over ice with a cinnamon stick for garnish.