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!
Servings 8
Calories 307kcal
Equipment
Ingredients
- 1 cup white rice
- ½ cup almonds chopped
- 1 cinnamon stick
- 12 ounces evaporated milk
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ 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.
Nutrition
Calories: 307kcal | Carbohydrates: 48g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 404mg | Fiber: 3g | Sugar: 25g | Vitamin A: 8450IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 1mg
