Pumpkin Spice Horchata

5 from 1 vote

Pumpkin Spice Horchata is a take on the classic Horchata recipe where pumpkin puree and pumpkin pie spice are added to it. Make this fall-flavors-loaded drink and sip it chilled or hot (vegetarian, gluten-free).

Pumpkin spice horchata served in a glass.
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About Pumpkin Spice Horchata

Pumpkin Spice Horchata is a fall version of the classic Mexican Horchata, a sweetened rice beverage quite popular in Mexican households.

It is prepared with rice, almonds, cinnamon, pumpkin puree, pumpkin pie spice, and vanilla extract.

Pumpkin Horchata is easy to make at home and can be served warm or chilled. Enjoy it as a beverage this fall, or add it to your indulgent Thanksgiving table.

This Pumpkin Spice Horchata Recipe is vegetarian and gluten-free. You can make it vegan too. The recipe can be doubled or tripled as per your requirements.

Do try the Strawberry Horchata and Iced Horchata Coffee Recipe for a variation.

Here are a few more pumpkin recipes

Ingredients

Pumpkin spice horchata ingredients 1
Pumpkin spice horchata ingredients 2

Rice – I like to use basmati rice to make this drink as it is very fragrant, but you can use any white rice you have.

Pumpkin Puree – I use my homemade pumpkin puree, but you can also go for canned pumpkin puree.

Pumpkin Pie Spice – This spice mix adds that perfect spicy and warm touch to the horchata. You can either use homemade Pumpkin Pie Spice or use a store-bought one.

Sweetened Condensed Milk adds sweetness and creaminess to the drink.

Milk – I like to use whole milk (full-fat milk) as it makes the drink rich and creamy. Feel free to use skim or low-fat milk for a healthier option.

Others – You will also need whole almonds, cinnamon sticks, water, vanilla extract, and granulated sugar.

You can adjust the sugar or completely skip it to suit your taste.

How To Make Pumpkin Spice Horchata

Rinse 1 cup of basmati rice 2-3 times with water until the water runs clear. Drain the water.

Add the rinsed rice to a high-speed blender along with the

  • ¼ cup crushed almonds
  • ½ cinnamon stick (crushed)
  • 1 cup of cold water
Rice, water and cinnamon added to a blender.

Blend the ingredients to make a coarse mixture. The rice and almonds will just be crushed, which is what you want.

Coarse paste made.

Transfer the mixture to a large glass bowl. Add

  • 3 cups of water
  • 10 oz (280 g) pumpkin puree
  • 1 teaspoon pumpkin pie spice

and mix well to combine.

Adding pumpkin puree to the bowl.
Pumpkin pie spice added to the bowl.

Cover the mouth of the bowl using a lid or a plate and leave the bowl on the counter at room temperature for 8-10 hours.

Bowl covered with a lid.

Stir the mixture well and strain it through a fine-mesh strainer, a muslin cloth, or a nut bag.

Discard the leftovers.

Adding mixture to a nut bag in a pitcher.
Mixture straining through a nut bag.
Strained mixture.

Stir in

  • 2 cups of chilled milk
  • 1 teaspoon vanilla extract
  • ½ cup of sweetened condensed milk
  • ½ cup of granulated sugar
Milk and vanilla extract added to the pitcher.
Adding condensed milk to the pitcher.

Chill the drink for a few hours before serving.

Pour horchata into serving glasses, add a few ice cubes, and sprinkle a pinch of the pumpkin spice mix. Serve chilled.

Ready pumpkin spice horchata.

Frequently Asked Question

How to make a spiced pumpkin spice horchata?

Add a splash of white rum, vanilla rum, tequila, or vodka to make an adult version of this beverage.

Storage Suggestions

You can store it covered for 3-4 days in a glass container in the refrigerator. Enjoy it chilled or warm in a pan over the stovetop or microwave.

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Pumpkin Spice Horchata is a take on the classic Horchata recipe where pumpkin puree and pumpkin pie spice are added to it. Make this fall-flavors-loaded drink and sip it chilled or hot (vegetarian, gluten-free).
5 from 1 vote

Pumpkin Spice Horchata Recipe

Pumpkin Spice Horchata is a take on the classic Horchata recipe where pumpkin puree and pumpkin pie spice are added to it. Make this fall-flavors-loaded drink and sip it chilled or hot.
Prep: 5 minutes
Cook: 10 minutes
Soaking Time & Chilling Time: 12 hours
Total: 12 hours 15 minutes
Servings: 6 people

Ingredients 

  • 1 cup basmati rice (or any other white rice)
  • ¼ cup whole almonds (lightly crushed)
  • ½ cinnamon stick (lightly crushed)
  • 4 cups water (chilled, divided)
  • 10 ounces pumpkin puree (280 g)
  • 1 teaspoon pumpkin pie spice
  • ½ cup sweetened condensed milk
  • 2 cups whole milk (or plant based milk for vegan)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
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Instructions 

  • Rinse rice 2-3 times with water until the water runs clear. Drain the water.
  • Add the rinsed rice to a high-speed blender along with the almonds, cinnamon stick, and 1 cup of cold water.
  • Blend the ingredients to make a coarse mixture. The rice and almonds will just be crushed and that is what you want.
  • Transfer the mixture to a large glass bowl. Add the remaining 3 cups of water, pumpkin puree, and pumpkin pie spice, and mix well to combine.
  • Cover the mouth of the bowl using a lid or a plate and leave the bowl on the counter at room temperature for 8-10 hours.
  • Stir the mixture well and strain it through a fine-mesh strainer, a muslin cloth or a nut bag.
  • Discard the leftovers.
  • Stir in milk, vanilla extract, condensed milk, and sugar.
  • Chill the drink for a few hours before serving.
  • Pour horchata into serving glasses, add a few ice cubes and sprinkle a pinch of pumpkin spice mix. Serve chilled.

Video

YouTube video

Notes

This recipe can be easily doubled or tripled.
You can adjust the sugar or completely skip it to suit your taste.
To make an adult version of this beverage, add a splash of white rum, vanilla rum, tequila, or vodka to it.

Nutrition

Calories: 362kcal, Carbohydrates: 65g, Protein: 9g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 18mg, Sodium: 76mg, Potassium: 398mg, Fiber: 3g, Sugar: 36g, Vitamin A: 7555IU, Vitamin C: 3mg, Calcium: 220mg, Iron: 1mg
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