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).
Here are a few more pumpkin recipes that you may like – Pumpkin Pecan Waffles, Pumpkin Chia Seed Pudding, Pumpkin Pie Dessert Hummus, Pumpkin Spice Martini, Pumpkin Fluff Dip, and Pumpkin Spice Granola.
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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.
It 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.
Ingredients
Rice – I like to use basmati rice to make this drink as it is very fragrant but you can use any white rice that you have.
Pumpkin Puree – I use my homemade pumpkin puree, but you can go for canned pumpkin puree too.
Pumpkin Pie Spice – This spice mix add 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), 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 we want.
Transfer the mixture to a large glass bowl. Add the remaining 3 cups of water, 10 oz (280 g) pumpkin puree, and 1 teaspoon 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 2 cups of chilled milk, 1 teaspoon vanilla extract, ½ cup of sweetened condensed milk, and ½ cup of granulated 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.
Frequently Asked Question
To make an adult version of this beverage, add a splash of white rum, vanilla rum, tequila, or vodka to it.
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 in a microwave.
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Recipe Card
Pumpkin Spice Horchata Recipe
IngredientsÂ
- 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
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 we 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.
Did you make this recipe? Let me know!