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Genmai Tea Infused Jasmine Rice Horchata
Genmai Tea Infused Jasmine Rice Horchata

Before you jump to Genmai Tea Infused Jasmine Rice Horchata recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Many of us think that comfort foods are bad for us and that we should stay away from them. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Other times, however, comfort foods can be completely nutritious and it’s good for you to eat them. There are several foods that basically can boost your moods when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.

Make a trail mixout of different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all helpful for elevating your mood. This is because these foods are high in magnesium, which helps to increase serotonin production. Serotonin is called the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The higher your levels of serotonin, the more pleasant you are going to feel. Not just that but nuts, in particular, are a terrific protein food source.

So you see, you don’t need to eat all that junk food when you wish to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to genmai tea infused jasmine rice horchata recipe. You can cook genmai tea infused jasmine rice horchata using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Genmai Tea Infused Jasmine Rice Horchata:
  1. You need 1 + 1/4 cups uncooked jasmine rice
  2. Use 6 cups water total
  3. Provide 1 cup milk
  4. Prepare 1/3-1/2 cup sugar, depending on how sweet you like your horchata
  5. Get 1/2 teaspoon salt
  6. You need 2 bags genmai tea (or you could use a number of other Asian teas like green, oolong, jasmine…)
Steps to make Genmai Tea Infused Jasmine Rice Horchata:
  1. Soak the rice in 3 cups of water for 2 to 3 hours, stirring two or three times during the process to make sure all the grains are steeped. Microwave your tea bags for 30 seconds and steep the tea in the mixture as well. (your tea bag staples will be just fine in the microwave for that short amount of time). (Microwaving the tea blooms the flavor and infuses the cold liquid more quickly than if you hadn't heated the tea.)
  2. Remove the tea, put the rice and water in a blender and blend, starting on low, and then eventually moving to the liquefy setting. Blend at the liquefy setting for 20 seconds or so.
  3. Stop the blender, add the remaining ingredients including the other 3 cups of water, and blend (again starting on a low setting and moving to the high setting to avoid splatter) for a good minute or so.
  4. Pour the content of the blender, including the rice, into a pitcher (including the tea bags if you'd like more tea flavor) and cool in the refrigerator for a minimum of 30 minutes.
  5. You can either strain the horchata through a fine sieve or china cap before or when serving or you can just keep the rice in the pitcher and just allow it to settle to the bottom like silt. Keeping the rice rather than straining allows the rice to continue to add flavor and body to the horchata as it settles, and you'll have to problems pouring the horchata into a glass without accompanying rice particles.
  6. Enjoy!

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