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Step 1: Lightly crush your cinnamon, all spice, peppercorn, star anise, cloves, and ginger.
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Step 2: In a large skillet over med heat toast your rice until nice and golden. Make sure to stir pretty often. About 4-5 mins, it should be the same color as Mexican rice when toasting.
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Step 3: A minute before it’s done add in your spices and let those toast as well.
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Step 4: Add it to a large bowl with 4c of boiling water & your tea bags. Cover & let it soak for 30 minutes.
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Step 5: Remove tea bags, cover, let it soak for at least 5 hours, best overnight. If letting it soak over night once it’s room temp I toss it in the fridge.
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Step 6: Once it’s ready add it to your blender along with the water. Blend on high for no more than 30 seconds.
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Step 7: Fine strain it into your desired pitcher, add your sweetened condensed milk, a pinch of salt, evaporated milk, vanilla extract, and 2-3 c of milk.
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Step 8: Mix well, adjust anything to your liking, and top off with ice.
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Step 9: Serve over ice, with cinnamon sticks as a garnish, make sure to stir every time before your pour, and enjoy babe!