Servings: 4
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
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.
Tried this recipe?Leave a comment and let us know how it was!