Toast the rice and spices

• Spread the jasmine rice, cinnamon sticks and star anise on a baking tray.
• Toast in the oven at 175 °C until deeply golden and fragrant, like a Latin cinnamon roll.

Soak overnight

• Transfer the toasted rice and spices to a bowl with the almonds.
• Cover with half of the water and refrigerate overnight so the horchata blends properly.

Blend and strain

• Blend the soaked mixture until as smooth as possible.
• Strain well through a fine sieve to remove all the excess chunks.

Add the milks and finish

• Stir in the evaporated milk, sweetened condensed milk and vanilla extract.
• Add the remaining water and a little ice, then stir and serve chilled.