Serves 10

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1 cup
basmati rice
1 cup
blanched almonds
4 cups
1/2 cup
1/4 tsp
ground cardamom


  • SOAK rice and almonds in water overnight.
  • ADD mixture to a blender with sugar. Blend on high for 5 min. Pour through a sieve lined with 3 layers of cheesecloth set over a bowl.
  • STIR in cardamom.


Serving tip: Serve warm and sprinkle with pumpkin pie spice for a fun take on the PSL.

Serving tip: Pour over ice for a refreshing agua fresca.


Calories 163, Protein 4 g, Carbohydrates 23 g, Fat 7 g, Fibre 1 g, Sodium 7 mg.

Chatelaine Quickies: Hot buttered chai latte

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