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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
Ingredients
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- 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
Instructions
- 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.
Notes
- 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
Find it online: https://wanderzestblog.com/pumpkin-spice-horchata/
