Paul Kushner
The Spiked Pumpkin Horchata is a creamy, spiced cocktail that marries the comforting flavors of pumpkin and cinnamon with the tropical richness of coconut milk. Inspired by the traditional Mexican rice-based drink, this version adds a fall twist with pumpkin purée and warm spices, then finishes with a splash of spiced rum for an adult-friendly kick. Lightly sweetened with coconut sugar and rimmed with cinnamon sugar, each glass is aromatic, smooth, and perfectly seasonal. Served over ice with a cinnamon stick garnish, this cocktail is a festive treat for autumn gatherings or cozy nights in.
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Tasting Notes
Spiked Pumpkin Horchata is creamy, spiced, and layered with fall flavors. The rice milk base brings a light nuttiness, while coconut milk adds richness and smooth texture. Pumpkin purée deepens the flavor with earthy sweetness, balanced by coconut sugar and vanilla for warmth. Spiced rum blends seamlessly, adding depth and a touch of heat that complements the cinnamon and pumpkin spice notes. Served over ice with a cinnamon-sugar rim and garnished with a cinnamon stick, this drink offers sweetness, spice, and creaminess in harmony. It’s festive, comforting, and ideal for seasonal gatherings or holiday entertaining.
Equipment and Glassware
To make Spiked Pumpkin Horchata, you’ll need a blender to break down the rice and water into the base. A fine mesh sieve lined with cheesecloth is essential for straining the rice milk, ensuring a smooth consistency. A saucepan and whisk will be required to dissolve the coconut sugar into the pumpkin and coconut milk mixture. A bar jigger will help measure the spiced rum for each serving, and a shallow dish is useful for preparing the cinnamon-sugar rim. For presentation, serve in a rocks or highball glass filled with ice, garnished with a cinnamon stick.
Ingredients
- 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
Instructions
- Start by adding the rice and water to the pitcher of a blender. Blend for 1-2 minutes, or until the rice is broken down into small pieces.
- Place the cinnamon stick into the pitcher, cover, and refrigerate the mixture for at least 4 hours, preferably overnight, to allow the flavors to meld.
- After soaking, strain the rice mixture through a fine mesh sieve lined with cheesecloth, positioned over a clean pitcher, to extract the rice milk.
- While the rice milk is straining, combine the pumpkin puree, coconut milk, and coconut sugar in a small saucepan. Cook over medium heat, whisking continuously, until the sugar is fully dissolved, about 3-4 minutes.
- Remove the pumpkin mixture from the heat and stir in the vanilla extract.
- Pour the pumpkin mixture into the strained rice milk, stirring until thoroughly combined.
- To serve, prepare a glass by rimming it with cinnamon sugar. Fill the glass with ice and add 1 ½ ounces of spiced rum. Pour the pumpkin spice horchata over the rum and stir gently with a cinnamon stick.
- Garnish with an extra cinnamon stick and enjoy immediately.
Pro Tips
- Let the rice soak overnight for the best flavor extraction.
- Use pure pumpkin purée rather than pie filling for balance.
- Full-fat coconut milk gives the creamiest texture.
- Strain carefully for a smoother drink.
- Prepare the horchata base ahead of time and add rum when serving.
- A touch of nutmeg or cloves can enhance the spice profile.
- Chill the pitcher before serving for a colder, fresher drink.
When to Serve
Spiked Pumpkin Horchata is best served during fall and winter gatherings, particularly when you want a drink that feels festive and substantial. Its creamy body and warming spice profile make it perfect for Thanksgiving, Friendsgiving, or holiday parties. It doubles as a dessert cocktail, pairing well with pies, cookies, or spiced cakes. Because the horchata base can be prepared in advance, it’s a convenient option for serving a crowd. Whether shared casually with friends or featured at a seasonal celebration, this cocktail adds comfort, flavor, and visual appeal to any autumn occasion.
Which Liquor Brands to Choose
- Captain Morgan Spiced Rum
- Sailor Jerry Spiced Rum
- Kraken Black Spiced Rum
- Chairman’s Reserve Spiced Rum
- Bacardi Spiced
Similar Cocktails
- Vegan Pumpkin Pie Mocktail
- Sparkling Spiced Pumpkin Punch
- Bourbon Coconut Milk
- Bat Sh*t Crazy
- Haunted Horchata
Equipment
- Cheesecloth
- Saucepan
- Whisk
Ingredients
- 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
Instructions
- Start by adding the rice and water to the pitcher of a blender. Blend for 1-2 minutes, or until the rice is broken down into small pieces.
- Place the cinnamon stick into the pitcher, cover, and refrigerate the mixture for at least 4 hours, preferably overnight, to allow the flavors to meld.
- After soaking, strain the rice mixture through a fine mesh sieve lined with cheesecloth, positioned over a clean pitcher, to extract the rice milk.
- While the rice milk is straining, combine the pumpkin puree, coconut milk, and coconut sugar in a small saucepan. Cook over medium heat, whisking continuously, until the sugar is fully dissolved, about 3-4 minutes.
- Remove the pumpkin mixture from the heat and stir in the vanilla extract.
- Pour the pumpkin mixture into the strained rice milk, stirring until thoroughly combined.
- To serve, prepare a glass by rimming it with cinnamon sugar. Fill the glass with ice and add 1 ½ ounces of spiced rum. Pour the pumpkin spice horchata over the rum and stir gently with a cinnamon stick.
- Garnish with an extra cinnamon stick and enjoy immediately.
Notes
- For an even creamier texture, use full-fat coconut milk.
- Make the horchata ahead of time and store it in the refrigerator, then simply add the rum when ready to serve.
- Adjust the sweetness by adding more or less coconut sugar to suit your taste.
