Inspired by the jasmine and citrus blossom breeze that comes in thru our window at the studio, this variation of horchata is a lovely afternoon treat. Add cold brew if you need an extra pick me up!
1.5 cups uncooked rice (we used California wild rice)
.5 cups almonds
½ cup pitted dates
2 sticks of cinnamon
3-5 pods of cardamom
½ cup honey
1 tbs orange blossom water
8 cups water
With the exception of the orange blossom water, blend all ingredients on high for one minute.
Pour into a large jar and leave overnight.
Strain with cheesecloth.
Stir in orange blossom water and serve chilled (or warm).
Recipe by Bethany Harris for The Jungalow
Photos by Justina Blakeney