Spiked Pumpkin Horchata

If you like holiday cocktails with warm spice and a little sweetness, this spiked pumpkin horchata hits the spot. It has that soft pumpkin flavor people love this time of year, mixed with creamy coconut milk and a hint of cinnamon. I make this when I want something that feels comforting but still fun enough to share.

The first time I tried a pumpkin horchata twist was at a small street stand on a quiet Sunday morning. It tasted like rice milk with a fall sweater on. This version features spiced rum and a richer pumpkin base, making it ideal for parties, easy weekends, or after-dinner drinks. It’s simple to mix and fits right in with holiday cocktail favorites.

It also works great as a batch drink, since most of the steps are done ahead of time. Once it chills overnight, you’re basically ready to pour.

Why You’ll Love This

Pumpkin drinks can run heavy, but this one stays light thanks to homemade rice milk and coconut milk. It’s smooth, slightly sweet, and the spiced rum lends it a warm finish. If you like easy spritz recipes or other holiday cocktails that don’t take much effort, this fits right in.

Some reasons people come back to this recipe:

• Quick prep the day you serve it.
• Budget-friendly ingredients.
• Great for make-ahead batches.
• Works for small groups or big parties.
• Balanced flavor that isn’t too thick.
• Smells amazing with the cinnamon sugar rim.
  

Put it all together, and you get a Spiked Pumpkin Horchata that feels festive without any stress.

Ingredients

These ingredients create a creamy and rich base that remains light in taste. The rice milk keeps things smooth, and the coconut milk blends harmoniously with the pumpkin to create a warm and seasonal flavor.

• 40 ounces water
• 12 ounces spiced rum
• 8 ounces pumpkin puree
• 8 ounces coconut milk
• 1 cup long grain rice
• 1 cinnamon stick
• 1 teaspoon pure vanilla extract
• 2/3 cup coconut sugar
• cinnamon sugar for rimming glasses
• cinnamon sticks for garnish
  

Each ingredient plays a fundamental part in Spiked Pumpkin Horchata. Long-grain rice breaks down well, giving it a smooth texture. Pumpkin puree adds body and natural color. Coconut milk brings creaminess without feeling heavy. Coconut sugar adds caramel notes that pair nicely with spiced rum. The cinnamon stick and vanilla add depth without overpowering the other flavors.

Suggested Liquor Brands and Substitutions

Spiced rum is the spirit that ties everything together. You want something warm with soft spice, rather than sharp heat. These brands work well here, but anything with a similar flavor will do.

• Captain Morgan Spiced Rum is smooth and reliable for mixed drinks.
• Sailor Jerry Spiced Rum is a little stronger, making it a good choice if you want more kick.
• Kraken Spiced Rum is darker and richer for a deeper flavor.
• Use coconut rum for a sweeter drink.
• Use bourbon if you don’t have rum, but the flavor will shift slightly.
• Use regular sugar if coconut sugar is unavailable.
  

Most rums blend well with pumpkin in spiked pumpkin horchata, so feel free to use what you already have on hand.

Equipment and Glassware

You don’t need fancy tools for this. A blender and a fine mesh sieve lined with cheesecloth make the rice milk smooth. Chill the base overnight if possible. That rest time is what makes the texture taste right.

• Pitcher
• Blender
• Cheesecloth
• Fine mesh sieve
• Saucepan
• Whisk
• Rocks Glass
  

Simple glassware works best, as this drink showcases its soft, pumpkin-colored hue. I like serving it over ice with a cinnamon sugar rim.

How to Make It

This recipe requires some planning, but the steps are straightforward. Most of the time is hands-off while the rice soaks and the flavors blend.

1. Add the rice and water to a blender. Blend for 1 to 2 minutes until the grains break down into small bits.
2. Drop a cinnamon stick into the pitcher. Cover the mixture and let it chill for at least 4 hours. Overnight is best for full flavor.
3. Strain the mixture through a sieve lined with cheesecloth into a clean pitcher. This step gives you smooth rice milk.
4. Combine pumpkin puree, coconut milk, and coconut sugar in a saucepan. Heat over medium and whisk until the sugar dissolves, about 3 to 4 minutes.
5. Take the saucepan off the heat and stir in the vanilla.
6. Pour the pumpkin mix into the rice milk. Stir until everything blends evenly.
7. Rim a glass with cinnamon sugar and fill with ice. Add 1 and 1/2 ounces of spiced rum. 
8. Pour the pumpkin horchata over it, then stir with a cinnamon stick.
9. Garnish with a fresh cinnamon stick and serve immediately.
   

Most people keep the rum separate until it’s time to serve. That way, each pour stays fresh and balanced.

Pro Tips

These small tricks help make Spiked Pumpkin Horchata taste smoother and prevent the texture from becoming grainy. Think of them as little shortcuts I’ve picked up after making this a few times.

• Chill the rice mix overnight for the smoothest texture.
• Use cold pumpkin puree so the final mix cools faster.
• Shake the coconut milk before opening, as it tends to separate.
• Strain twice for a lighter sip.
• Don’t skip the cinnamon sugar rim. It adds aroma.
• Use clear ice for a cleaner look in the glass.
• Whisk the pumpkin mixture slowly to prevent scorching.
  

Feel free to play around once you know the base. It’s an easy drink to make your own.

Variations

You can adjust the spirit, sweetness, or spice level in the Spiked Pumpkin Horchata without compromising the flavor. Here are a few ways to change the taste to fit your preferences.

• Make it non alcoholic by skipping the rum and adding a splash of cold brew.
• Use almond milk instead of coconut milk for a lighter taste.
• Add a pinch of nutmeg or ginger for more spice.
• Swap some pumpkin puree with sweet potato puree for a softer flavor.
• Add a splash of coffee liqueur for a richer dessert drink.
  

These changes keep the drink fun while still retaining the taste of pumpkin season.

When to Serve and Pairings

Spiked pumpkin horchata is perfect for holiday parties, fall dinners, and simple nights at home. It works well as a welcome drink since you can batch the base in advance.

Try serving it with:

• Cinnamon churros
• Pumpkin cookies
• Caramel popcorn
• Light snacks like salted nuts
• Other holiday cocktails, like a berry spritz or cranberry gin mix
  

Sweet snacks help highlight the warm spices, but salty ones balance the richness.

Storage and Serving Notes

You can store the pumpkin horchata base without the rum in the fridge for up to three days. Shake or stir it before pouring since the rice milk may settle. Keep the rum separate until serving so each drink stays fresh. If you’re making a big batch, rim the glasses right before people arrive so the sugar doesn’t fall off.

FAQs

Here are a few things people ask when they make this for the first time. It’s a simple recipe, but these little notes help things go smoother.

Can I use brown sugar as a substitute for coconut sugar?
Yes. It will taste slightly richer, but it works well.

Can I skip the cheesecloth?
You can strain through a mesh sieve, but the drink will be slightly thicker.

Can I use canned horchata as a shortcut?
It works in a pinch, but homemade has better texture and flavor.

What’s the best pumpkin puree to use?
Use plain canned pumpkin. Avoid using pumpkin pie mix, as it’s already sweetened and spiced.

Does the drink separate in the fridge?
A little. Just give it a good shake before serving.

More Cocktails to Try

If you like cozy holiday cocktails, here are a few more that fit the season. They’re simple, fun to mix, and good for sharing.

• Pumpkin Spice Mudslide: a dessert in a glass with a hint of pumpkin.
• Cranberry Orange Bourbon Punch: a bright and warming option for holiday parties.
• Gingerbread White Russian: creamy with a soft spice kick.
• Pomegranate Spritz: light, fruity, and easy to batch.
• Haunted Horchata: chilled haunted horchata for fall nights.