Easy Pumpkin Spice Horchata

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In this easy recipe for Pumpkin Spice Horchata, the popular Latin American rice-based drink gets an autumn spin with the warming flavours of pumpkin pie spice!

Just add dark rum or rye whisky to make the perfect fall cocktail for your Thanksgiving or Halloween gatherings!

Why We Love This Pumpkin Spice Recipe

I’ve sampled variations of horchata from Valencia, Spain (where it originated and is made with tiger nuts) to Latin America. From rice-creamy horchata in Mexico City to melon-seed infused in El Salvador, each is uniquely different!

This recipe for pumpkin spice horchata is a twist on the traditional Guatemalan horchata. It’s ideal for an autumn drink as the roasted pumpkin seeds pair perfectly with pumpkin pie spice.

It also happens to be:

• Nut-free: Safe for those with nut allergies, yet still nutty in flavour thanks to the roasted sesame and pumpkin seeds.
• Perfect with fall foods: Pumpkin spice, a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice, pairs well with autumn dishes.
• Make-ahead convenience: It’s easy to make with canned pumpkin puree.
• Versatile: Can be effortlessly adjusted to include alcohol or a creamier texture, based on your preferences.
• Economical: Economical and easy to double, triple and expand to serve a crowd for Halloween or Diá de Muertos served with other Day of the Dead foods.
• Practical: It’s a great way to use leftover puree from pumpkin pancake or muffin recipes.

Ingredients

• Raw white rice (long grain): The essential ingredient for achieving the smooth, creamy base of Guatemalan horchata. I recommend using jasmine rice for the best results. Be sure to rinse it beforehand.
• Roasted sesame seeds: These contribute a mild, nutty flavor that elevates the overall taste.
• Roasted pumpkin seeds: Pepitas (squash seeds) are a key ingredient in many traditional Guatemalan dishes. They provide depth of flavour and serve as a natural thickener.
• Cinnamon stick: A Ceylon cinnamon stick adds a warm, comforting flavour to horchata.
• Water: Used in both the soaking process and for thinning the horchata to your desired consistency.
• Low-fat milk: Adds a creamy, smooth texture.
• Pumpkin Puree: Cooked and mashed pumpkin flesh delivers a creamy texture and mildly sweet, earthy flavour. Look for the puree not pumpkin pie filling.
• White sugar: Sweetens the drink just enough, balancing the spices and seeds.
• Vanilla extract: For an extra layer of flavour and depth, use Madagascar or Mexican vanilla if you can.
• Pumpkin Spice: Store-bought or homemade (see the recipe card for tips on making your own), this cozy blend of cinnamon, nutmeg, ginger, cloves, and allspice, is popular for its nostalgic comfort and seasonal appeal.
• Pinch of salt: This tiny addition amplifies all the other flavours.
• Cinnamon sticks and ground cinnamon: For garnish.
• Rim Ingredients: Dress up your drink with extra sesame seeds or graham crumbs on the rim of the glass. Totally optional.

Step-by-Step Instructions

Please scroll down to the recipe card for exact quantities and method.

• Prepare the rice mixture: Rinse the uncooked, raw rice in cold water and drain it.
• Soak the ingredients: In a bowl or container, combine the raw rice, roasted sesame seeds, roasted pumpkin seeds, and cinnamon stick. Add cold water, cover, and refrigerate the mixture for at least 7 hours or overnight. This allows the flavours to blend and intensify.

• Blend it all together: Transfer the rice, seed, cinnamon and water mixture to a blender. Blend on high.

• Strain the mixture: After blending, strain the water from the rice and seed mixture using a fine mesh sieve or cheesecloth.
• Strain again: For an extra smooth texture, strain rice mixture one more time using a metal sieve or cheesecloth. Squeeze well if using cheesecloth to remove all the liquid. Discard solids.

• Add remaining ingredients: Add milk, pumpkin puree, pumpkin spice, vanilla, sugar, and a pinch of salt to strained liquid.

• Adjust the consistency: Pour the strained horchata into a pitcher, adding water until you reach your desired consistency (typically there should be about a quart in total).
• Stir well and refrigerate until cool.
• Serve: Stir and then serve your horchata over ice in tall glasses with cinnamon sticks and a dusting of pumpkin pie spice.
• Garnish: Or dress it up by pouring it into a rimmed glass. Before pouring, dip the rim of the glass in honey or syrup then roll the rim in graham cracker crumbs or toasted sesame seeds.

Serving Suggestions and Tips

• Soaking: Plan ahead so the rice and seed mixture soaks for a minimum of 7 hours.
• Stir before serving: The rice and pumpkin mixture tends to settle, so a quick stir keeps it nice and smooth before you pour.
• Serve it cold: Horchata is best served very cold.
• Food pairing: Pair it with turkey, black bean soup, pan de muerto (Day of the Dead bread), pozole and even Spanish paella.
• Make it a Pitcher: Double, triple or even quadruple this pumpkin spice horchata recipe for serving a crowd. It’s a great drink to serve at harvest parties, Thanksgiving, Guatemalan holidays and celebrations such as All Saints Day.
• Store in the fridge: Keep any leftover horchata in the refrigerator for up to 3 days.
• Leftover pumpkin and sesame seeds: Use them up in these recipes for Chicken Pepián, Jocón de Pollo (chicken in salsa verde) and Beet Gazpacho with Pepitas.

Variations

• Spiked Horchata: A shot of dark rum, rye whisky, bourbon or Scotch, which already have toasty spices from aging in oak barrels, work beautifully to made an adult version of this pumpkin drink recipe.
• Creamier Horchata: Swap one cup of milk for a can of condensed milk or evaporated to make your horchata extra rich and luxurious.
• Vegan Horchata: Swap in almond or rice milk for regular milk. Horchata makes a great plant-based substitute for eggnog.

Recipe

FAQs

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