Pumpkin spice horchata adds all of the best fall flavors into this traditional creamy, spicy drink. Served warm or cold, this horchata recipe is reminiscent of a classic pumpkin pie. It's the perfect compliment to Thanksgiving dinner!
Horchata is sweet, refreshing, and so easy to make. Plus, this recipe includes a few untraditional but tasty additions: pumpkin and pumpkin pie spice. You're sure to love this fun twist on the traditional drink!
🥛 What is Horchata?
Horchata is a traditional Mexican drink made of rice, almonds, cinnamon, sugar, and milk, although some variations are made with fruits and other nuts. The drink is the perfect refreshing touch to spicy and flavorful meals.
- White rice
- Cinnamon stick
- Milk: Dairy-free milk (almond milk would work great) can be used in place of milk and evaporated milk.
- Evaporated milk
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice: Check out my recipe for homemade pumpkin pie spice. It's much cheaper than the store-bought variety.
- Soak the almonds, rice, and cinnamon overnight.
2. Strain the rice mixture.
3. Blend the strained rice mixture in a blender.
4. Pour the blended rice mixture through a strainer.
5. Stir all of the horchata ingredients in a pitcher.
6. Pour horchata into glasses filled with ice right before serving.
Horchata can be stored in the refrigerator for 3 to 5 days, depending on the freshness of the ingredients used. The horchata does separate, so make sure to stir it well right before serving.
🌟 Top Tip
Strain the rice mixture after blending. Do not skip this step or else you will have very grainy horchata.
Horchata can be served hot or cold, it all depends on your personal preference.
Mexican horchata is rice-based, whereas Spanish horchata is made with tiger nuts.
🎃 More Pumpkin RecipesPrint
Pumpkin Spice Horchata
Pumpkin spice horchata adds all the best fall flavors into this traditional creamy, spicy drink. Served warm or cold, this horchata recipe is reminiscent of a classic pumpkin pie. It's the perfect compliment to Thanksgiving dinner!
- Prep Time: 10 minutes
- Inactive Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 2 quarts 1x
- Category: Drinks
- Method: Blender
- Cuisine: Mexican
- Diet: Gluten Free
- Add rice, cinnamon sticks, and almonds to a bowl. Cover ingredients with water (about 1 ½ cups.)
- Let the mixture soak for at least 5 hours or overnight until the rice has softened.
- Using a fine mesh strainer, strain the water from the cinnamon, rice, and almond mixture. Dispose of the water.
- Pour the strained mixture into a blender (affiliate link.)
- Blend the cinnamon, rice, and almond mixture with the evaporated milk. The mixture should be smooth, and the rice grains should be finely ground.
- Strain the liquid through a fine mesh strainer into a pitcher.
- Add the sugar, vanilla, milk, pumpkin puree, pumpkin pie spice, and salt, stirring until combined.
- Pour in 5 cups of water and stir. Serve over ice.
- Depending on the consistency you prefer with horchata, more or less water can be added.
- Horchata can be stored in the fridge for 3-5 days. The mixture will separate over time, so it must be stirred before serving.
Keywords: horchata, drink, mexican, pumpkin, fall