Spicy Pumpkin Rum Horchata

This Spiced Pumpkin Horchata cocktail captures the essence of fall with its rich and creamy flavors. The combination of homemade rice milk, pumpkin puree, coconut cream, and a touch of rum creates a delightful and indulgent drink perfect for crisp autumn evenings.

Spicy Pumpkin Rum Horchata

A rich and creamy pumpkin cocktail with homemade rice milk, coconut cream, and a touch of rum, perfect for sipping on cool fall nights.

4.72 from 79 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 2 tablespoons long grain white rice
  • 1 cup water
  • 1 cinnamon stick
  • 1.25 oz canned pumpkin puree
  • 1/4 cup coconut cream (shake before using)
  • 1 tablespoon brown sugar
  • 1/8 teaspoon pumpkin pie spice
  • 1/8 teaspoon vanilla extract
  • 1 oz rum
  • ice

Instructions

  1. In a blender, combine the long grain white rice and water. Blend until the rice is finely ground.
  2. Add the cinnamon stick to the blender, then cover and refrigerate for 24 hours.
  3. The next day, remove the cinnamon stick and strain the rice through a cheesecloth into a pitcher.
  4. In a saucepan over low heat, combine the pumpkin puree, coconut cream, brown sugar, pumpkin pie spice, and vanilla extract. Stir until well combined and smooth.
  5. Allow the pumpkin sauce to cool to lukewarm temperature, then add it to the rice milk and stir well.
  6. Strain the mixture through a cheesecloth if desired, then add the rum and stir.
  7. Serve over ice and garnish with a cinnamon stick.