The day before you’d like to make your horchata, place the almonds in a jar or a bowl, cover them with water, and place them in the fridge. Allow the almonds to soak overnight.

The day you’d like to make your horchata, set a small or medium pot over medium heat. To the dry pot, add the rice. Toast the rice, stirring regularly, until it starts to turn golden brown. Add the cinnamon stick pieces, cardamom pods, and whole cloves to the toasted rice along with 3/4 cup of water. Turn the heat to high and bring the water to a boil. Once the water is boiling, stir the rice, then cover the pot with a lid and reduce the heat to low. Allow the rice to cook for 15 minutes, then remove it from the heat. Allow the rice to cool fully to room temperature before proceeding with the next step. This will take about an hour.

Drain the soaked almonds and add them to a blender along with the cooled rice and spice mixture and the remaining 4 cups of filtered water. If your blender isn’t big enough to hold this much liquid, you can do this in two batches. Blend really well until the rice, spices, and almonds have been pulverized. If you’ve ever made nut milk before, this is the exact same process! Once the horchata has been blended, strain it through either a nut milk bag or a fine mesh sieve lined with a couple of layers of cheesecloth. Rinse out your blender, then add the strained horchata to it along with the maple syrup and the vanilla. Blend to combine, then pour your horchata into a bottle or jar. Cover it and keep it in the fridge for up to 1 week.

Combine your horchata with your preferred coffee just as you would milk! Just make sure to shake it well before using it as the rice and almond particles like to settle at the bottom. I like to combine this horchata in a 1:1 ratio with a strong cold brew or cold brew concentrate.