This scrumptious pumpkin and rum horchata have all the spicy, deep fall flavors a pumpkin cocktail should, and it’s delicious to sip while the weather is cooling down!
Course: Drink Cuisine: American Prep Time: 20 minutes Refrigerate: 1 day
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.
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.