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Spiked pumpkin horchata
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5 from 1 vote

Spiked Pumpkin Horchata Recipe

This has all the spicy, deep fall flavors a pumpkin cocktail should and it's delicious to sip while the weather is cooling down!
Prep Time20 mins
refrigerate1 d
Total Time20 mins
Course: Drink
Cuisine: American
Servings: 12 servings
Calories: 410kcal
Author: Eden


  • 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


  • 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!


Calories: 410kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 20mg | Potassium: 276mg | Fiber: 3g | Sugar: 37g | Vitamin A: 5520IU | Vitamin C: 2.6mg | Calcium: 67mg | Iron: 1.9mg