Horchata Matcha Drink

Ingredients

• 1 cup White Rice (short-grain, rinsed)
• 4 cups Water (for soaking and cooking)
• 2 Egg Yolks (large, room temperature)
• 1/4 cup Condensed Milk (sweetened)
• 2 tsp Matcha Powder (high-quality, sifted)
• 1/2 cup Milk for Foam (whole milk works best)

Instructions

1. Soak the Rice

   Rinse 1 cup of white rice until water runs clear, then place it in a bowl with 4 cups of water and let it soak overnight (or at least 8 hours).

   Time: PT0M

2. Blend the Soaked Rice

   Drain the soaked rice, discard the soaking water, and transfer the rice to a blender. Add 2 cups of fresh water and blend on high until completely smooth.

   Time: PT5M

3. Cook the Rice Milk

   Pour the blended rice mixture into a saucepan, add the remaining 2 cups of water, and bring to a gentle boil over medium heat, stirring constantly for 10‑12 minutes until the mixture thickens slightly.

   Time: PT15M

   Temperature: 90°C

4. Temper the Egg Yolks

   In a mixing bowl, whisk 2 egg yolks. Slowly whisk in about ½ cup of the hot rice milk to temper, then pour the tempered yolk mixture back into the saucepan.

   Time: PT5M

5. Add Sweetener and Matcha

   Stir in ¼ cup condensed milk and 2 tsp sifted matcha powder until fully dissolved. Remove from heat and let the base cool to room temperature, then refrigerate for 15 minutes.

   Time: PT15M

6. Prepare Matcha Foam

   In a small bowl, whisk 2 tsp matcha powder with ½ cup whole milk until smooth. Use a milk frother to create a light foam.

   Time: PT5M

7. Assemble the Drink

   Pour the chilled matcha‑horchata base into glasses, top each with a generous spoonful of matcha foam, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

38 g

Fat

8 g

Fiber

1 g