Pumpkin Spice Horchata

Glasses of horchata on a wood surface.

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5 from 11 reviews

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!


Units Scale
  • 1 cup white rice
  • 1/2 cup almonds, chopped
  • 1 cinnamon stick
  • 12 ounces evaporated milk
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup milk
  • 15-ounce canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • Dash of salt
  • 5 cups water


  1. Add rice, cinnamon sticks, and almonds to a bowl. Cover ingredients with water (about 1 ½ cups.)
  2. Let the mixture soak for at least 5 hours or overnight until the rice has softened.
  3. Using a fine mesh strainer, strain the water from the cinnamon, rice, and almond mixture. Dispose of the water.
  4. Pour the strained mixture into a blender (affiliate link.)
  5. Blend the cinnamon, rice, and almond mixture with the evaporated milk. The mixture should be smooth, and the rice grains should be finely ground.
  6. Strain the liquid through a fine mesh strainer into a pitcher.
  7. Add the sugar, vanilla, milk, pumpkin puree, pumpkin pie spice, and salt, stirring until combined.
  8. 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.


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