Pumpkin Spice Horchata

5 from 8 votes

In this easy recipe for Pumpkin Spice Horchata, the popular Latin American rice-based drink gets an autumn spin with the warming flavours of pumpkin pie spices! Just add rum or maple whisky for the perfect fall cocktail!

Prep Time10

Soaking time7

Total Time7 10

Course: Drinks

Cuisine: Latin American

Servings:

Calories: 413kcal

Author: Michele Peterson

Cost: $6

Equipment

1 blender
1 fine mesh sieve
1 cheesecloth optional
1 Pitcher

Ingredients

1 cup raw white rice long grain
1/3 cup roasted sesame seeds
1/3 cup roasted pumpkin seeds
1 large cinnamon stick Ceylon
2 cups water
2 cups fat free milk or almond milk
1.5 cups pumpkin puree
3 Tablespoons white sugar or less
1/2 teaspoon vanilla extract Madagascar or Mexican
1 Tablespoon pumpkin spice
Pinch of salt
1 cup water
Cinnamon sticks for garnish
Cinnamon for sprinkling overtop
crushed graham crumbs or extra sesame seeds for rim

Homemade Pumpkin Pie Spice Mix (store remaining in cupboard)

2 teaspoons cinnamon ground
1 teaspoon ginger ground
1 teaspoon allspice ground
1 teaspoon cloves ground
1 teaspoon nutmeg ground or 1/2 tsp fresh grated

Instructions

Prepare the rice mixture: Rinse the uncooked, raw rice in cold water and drain it.
Soak the ingredients: In a bowl or container, combine the raw rinsed rice, roasted sesame seeds, roasted pumpkin seeds, and cinnamon stick.
Add cold water, cover, and refrigerate the mixture for at least 7 hours or overnight.
Blend: Transfer the rice, seed, cinnamon and water mixture to a blender. Blend on high.
Strain the mixture: After blending, strain the water from the rice and seed mixture using a fine mesh sieve or cheesecloth.
Strain again: For the smoothest texture, strain rice mixture one more time using a metal sieve or cheesecloth. Squeeze well if using cheesecloth to remove all the liquid. Discard solids.
Add remaining ingredients: Add milk, pumpkin puree, vanilla, sugar, pumpkin spice, and a pinch of salt to strained liquid.
Adjust the consistency: Pour the horchata into a pitcher, adding water until you reach your desired consistency (typically there should be about a quart in total). Stir well and refrigerate until cool.
Serve: Stir and serve horchata over ice in tall glasses.
Garnish: Garnish with cinnamon sticks and a dusting of ground cinnamon.
Or, dip the rim of the glass in honey or syrup before filling with horchata. Then dip the rim in crushed graham crumbs or toasted sesame seeds.

Notes

- Lightly toast the sesame seeds and pumpkin seeds, watching so they don't burn.
- Be sure to soak the rice and seed mixture for a minimum of 7 hours.

- Horchata tends to settle, so stir it before serving.

- Double, triple or even quadruple this pumpkin spice horchata recipe for serving a crowd.

- Store leftover horchata in the refrigerator for up to 3 days.

Note: Nutritional information is created by online calculators so figures are only estimates.

Nutrition