1. Using a mortar and pestle mash the cinnamon, cardamom pods, black peppercorn, star anise, cloves, & fennel
2. Combine spices in a pot with 4 cups of water and ginger.
3. Boil for 12 minutes then turn off heat and add the black tea. Let steep for 5 minutes
4. In a large bowl combine 1 cup of rice with everything in the pot
5. Let soak overnight or at least 4-5 hours
6. Add the soaked ingredients to a blender and blend on high for 1-2 minutes
7. Place a nut milk bag (or cheese cloth) over the opening of a pitcher, pour the liquid through the bag and gently squeeze to release the liquid into the pitcher. *The nut milk bag is very important to avoid a chalky horchata texture!*
8. Rinse blender then pour the mixture back into the blender. Add maple syrup or sweetener of choice, vanilla bean paste, and salt. Blend to combine
9. Add a couple cups of ice and the mixture into the pitcher, then add 4 cups of almond breeze almond and oat blend. Mix to combine.

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