Pumpkin Spice Horchata
Fall just got a whole lot more delicious with this Pumpkin Spice Horchata! A creamy, spiced twist on the traditional Mexican drink, this autumn-inspired horchata brings together the warmth of pumpkin puree, the comforting spice of cinnamon, and the sweetness of brown sugar. Perfect for cozying up during the cooler months, it’s the ultimate seasonal beverage to sip on. Let’s dive into this flavorful, pumpkin-packed treat!
Ingredients:
2 cups long-grain white rice
6 cups hot water
1 cinnamon stick
1 can (15oz) pumpkin puree
1 tbsp pumpkin spice
1/2 cup brown sugar
1 can condensed milk
1 can evaporated milk
Preparation:
Soak the rice with the cinnamon stick and hot water for 24 hours. After soaking, blend it well and strain it. For extra texture, strain half of the rice and leave some ground rice in the mix.
In a pot over low heat, combine the pumpkin puree, pumpkin spice, half of the condensed milk, and the evaporated milk. Stir frequently and cook until the sugar dissolves.
Add the pumpkin mixture to the strained horchata and mix well. If you prefer a sweeter drink, add the remaining condensed milk. To thin the horchata, add more water or condensed milk as desired.
Since this horchata doesn’t use whole milk, it will last up to 10 days in the fridge.
Now it's all ready! The description at the top highlights the cozy seasonal flavor, and the recipe is clean and easy to follow. Let me know if you need any more tweaks!
NoWayJoseCuisine
Pumpkin Spice Horchata
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