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Spiked Pumpkin Horchata Recipe

September 28, 2016 | Cheers | Comments

pumpkin_horchata_sugarandcharm_1pumpkin_horchata_sugarandcharm_3pumpkin_horchata_sugarandcharm_2  Inspired by cozy fall flavors we came up with a spiked pumpkin horchata recipe that perfectly rings in the autumn season. It has all the spicy, deep fall flavors a pumpkin cocktail should and it’s delicious to sip while the weather is cooling down! Traditionally, horchata can be made several ways and with different ingredients. Typically, in Mexico, it’s rice milk-based, which is what we did for our horchata recipe, but we also added coconut cream too. This fall cocktail is also really good with regular milk or almond milk if you prefer. Rice milk has a distinct taste to it, so you have to enjoy that flavor, otherwise I recommend using a different milk. We made the rice milk for this recipe, by soaking long grain white rice in water. If you’re in a hurry and can’t wait for it to soak overnight, just use store-bought milk! And if apples are more of your vibe, you’ll love our amazing Apple Cider Cocktail! Enjoy!

Spiked Pumpkin Horchata Recipe
1 cup long grain white rice
5 cups water
5 cinnamon sticks
1 (15 ounce) can pumpkin
2 cups coconut cream, shake before using
1 teaspoon pumpkin pie spice
2 cups brown sugar
1 teaspoon vanilla
12 ounces rum

In a blender, add 1 cup long grain white rice and 2 cups water. Blend on high until the rice is incredibly fine, about 2 minutes. Add in 5 cinnamon sticks and 3 more cups of water and cover. Place in the refrigerator for 24 hours.

The next day, remove the cinnamon sticks and strain the rice through a cheesecloth into a large pitcher. You can squeeze the cloth tightly to get all of the milk out.

Combine the pumpkin, coconut cream, brown sugar, pumpkin pie spice and vanilla in a medium sauce pan on low heat and melt all of the ingredients together. Stir constantly so the coconut cream and sugar can melt, creating a super smooth texture. Wait until it’s a lukewarm temperature before adding to the rice milk.

Add the pumpkin sauce to the rice milk and stir really well. You can strain this mixture through a cheesecloth again to get it super fine, but we personally don’t mind the consistency. This is personal preference, so taste test first and try it out before adding the rum!

Stir often to keep the flavors mixed together! Also, garnish with a cinnamon stick, which works great as an individual stir stick too! Yum!

Glasses are from Anthroplogie!

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