L'horchata au matcha ultime : quand le Japon rencontre le Mexique

Directions

1. Soak the rice: To start your matcha horchata, place the rice in a bowl and cover them with water. Always soak them overnight to soften. The soaking water will be discarded, so you don’t need to measure precisely—just make sure the rice grains are fully submerged.

2. Blend the rice: Drain the soaking water. Add the tiger nuts to a blender with 9 oz of fresh water and blend until smooth. For extra flavor, you can add cinnamon or a touch of vanilla extract at this stage if you want a more traditional horchata matcha base.

3. Strain the matcha horchata base: Pour the blended mixture through a cheesecloth or fine strainer to extract the creamy rice milk. This strained liquid is your fresh horchata base, perfect for turning into a delicious iced matcha horchata.

4. Prepare the matcha: In a separate bowl, whisk 1 teaspoon of matcha powder with 2–3 tablespoons of hot water until frothy. This creates the vibrant green layer for your horchata matcha latte.

5. Combine and serve: Fill a glass with ice, pour in the chilled tiger nut horchata, and then top with the whisked matcha. Stir gently or enjoy as a layered matcha horchata latte. If you prefer, you can sweeten with sugar or swap in oat milk to make a creamy matcha horchata oat milk recipe variation.