Toasted Brown Rice Tea

To further prepare for brunch this weekend, I made the Toasted Brown Rice Tea.  This drink can be made a few days in advance and stored in the fridge.  When you're ready, it can be served hot or cold, though I'll most likely be serving it hot on Sunday morning.  It's based on a similar recipe in Grub.  Here's my version:

Toasted Brown Rice Tea

• 1 cup brown rice
• 2 quarts plain rice milk (8 cups or 64 ounces)
• 1/4 cup maple syrup

1. In the bottom of a large pot over medium-high heat, toast the brown rice while stirring often until it is nutty and fragrant, about 5 minutes.  
   
2. Add the two quarts of rice milk, 4 cups of water, and maple syrup and stir to combine.  Bring to a boil and then reduce heat so mixture simmers.  Partially cover pot and simmer for about 15 minutes.  
   
3. Strain and serve or store for 2-3 days in the fridge before serving.

I like it just as it is, but it would be nice to serve it with additional maple syrup in case your guests prefer a sweeter drink.

And now, I get to cross something else off my To Do List for the brunch!  Wheeeeee!

• Sweet Potato Waffles with Maple Cream
  
• Mac n' "Cheese"
  
• Baked Apples
  
• Toasted Brown Rice Tea
  
• Winter Solstice Cocktail