I decided to make a twist on horchata using the bamboo rice and cardamom pods. Instead of the traditional almonds, I played on the green theme and used pistachios. I threw in a handful of spinach when I blended it up to keep the drink true to its roots and it worked like a charm!
Pistachio Cardamom Horchata
If you're not sure if you love cardamom, feel free to use only 1 or 2 pods and add a cinnamon stick. You could also switch things up a bit and use brown sugar instead of the sugar! I added spinach for to enhance the green color and you cannot taste it one bit (promise!!), but feel free to leave it out.
3oz bamboo rice
3oz shelled pistachios (raw or toasted will work, unsalted)
4 cardamom pods, split and seeds coarsely crushed
1 1/4c hot tap water
1/3c evaporated cane juice
handful of spinach, optional
1c almond milk
1t pure vanilla extract
In a large glass jar, combine rice, pistachios and cardamom seeds. Pour in hot tap water. Set jar aside and let cool to room temperature, then cover and refrigerate overnight.
Transfer the contents of the jar (rice/pistachios) to a blender. Add sugar and spinach, and blend on high speed for a few minutes until as smooth as possible. Pour through a fine mesh sieve into a jar or other container. Add milk and vanilla, mix well. Taste and adjust with sugar or milk to achieve your desired consistency (I added about 1/2c more almond milk). Refrigerate a few hours. Serve ice cold.
This is definitely one to remember come St. Patty's Day :)