This scrumptious pumpkin and rum horchata has all the spicy, deep fall flavors a pumpkin cocktail should and it’s delicious to sip while the weather is cooling down!
Inspired by cozy fall flavors we came up with a pumpkin and rum 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 rum horchata recipe, but we also added coconut cream too. If apples are more of your vibe, you’ll love our amazing Apple Cider Cocktail! Enjoy!
Glasses are from Anthroplogie!
How To Make Pumpkin And Rum Horchata – Step By Step
- 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 the rum horchata with a cinnamon stick, which works great as an individual stir stick too! Yum!
What Is Horchata?
Horchata (pronounced or-CHAH-tah) is a Mexican drink made with rice and is flavored with cinnamon and sweetened with sugar. The rice, sometimes along with some nuts or seeds, is ground and mixed with water to make a milky looking drink. It is served over ice as a cooling beverage in Mexico’s hot climate. This rum horchata has the added kick of alcohol and a warming pumpkin spice hit, perfect for fall!
Horchata tastes like a finely blended rice pudding and the most common version has that cinnamon flavor. It is always sweet.
Which Milk To Use In This Rum Horchata?
This rum horchata is 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!
Pumpkin And Rum Horchata – A Great Batch Cocktail.
This rum horchata recipe makes 12 servings, it’s a great make ahead cocktail, perfect for thanksgiving or fall parties. It’s a lovely and creamy alternative to the usual cocktails that get served around this time of year! Depending on which type of milk you use, it can keep in the fridge for around 4 days.
Top Tips For Making Pumpkin And Rum Horchata
- Make sure to blend until the rice is incredibly fine.
- Make sure to let your pumpkin and rum horchata mix sit and refrigerate for 24 hours.
- Wait until your mixture is lukewarm before adding the rice milk.
- Garnish with a cinnamon stick.
Check Out These Other Fall Cocktails
Hard Apple Cider Punch with Kombucha
How To Make A Manhattan Cocktail
Apple & Gin Autumn Cocktail by No Spoon Necessary
Maple Honeycrisp Bourbon Cocktail by The Chunky Chef
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Spiked Pumpkin Horchata Recipe
Ingredients
- 1 cup long grain white rice
- 5 cups water
- 5 cinnamon sticks
- 15 oz can pumpkin puree
- 2 cups coconut cream, shake before using
- 1 teaspoon pumpkin pie spice
- 2 cups brown sugar
- 1 teaspoon vanilla
- 12 ounces rum
Instructions
- 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!
Yum! Pumpkin horchata sounds delicious!
Thanks Manda!!! Cheers!!!