Pumpkin Spiked Horchata

This is not only easy, it's delicious.

Let's get started.

Toss the rice and water in a blender, pulse it a few times, add a cinnamon stick in it, and let it soak overnight. 

Then mix the other ingredients over the stove to melt then stir everything together, and you’ve got yourself an outrageous beverage.

Spiked Pumpkin Horchata

Prep Time: 24 hours

Cook Time: 4 minutes

Yield: 4-6 servings

This is a classic Mexican Horchata recipe that is spiced up to include pumpkin, cinnamon sugar, and alcohol.

Ingredients

• 1 cup long grain rice
• 5 cups water
• 1 cinnamon stick
• 1 cup pumpkin puree
• 1 cup full-fat canned coconut milk (or milk of choice)
• 2/3 cup coconut sugar (or sweetener of choice)
• 1 tsp pure vanilla extract
• 12 oz. spiced or vanilla rum
• cinnamon sugar for rimming glasses
• cinnamon sticks for garnish

Directions

1. Add rice and water to the pitcher of a blender and blend until the rice is chopped into small pieces. About 1-2 minutes.
2. Pop cinnamon stick into the pitcher, cover, and refrigerate for a minimum of 4 hours, but overnight is best.
3. Once mixture has soaked, strain the rice milk through a fine mesh sieve lined with cheesecloth that's been placed over a pitcher.
4. While milk is straining, whisk together pumpkin puree, coconut milk and sugar in a small sauce pan and cook over medium heat until the sugar dissolves. About 3-4 minutes.
5. Remove pumpkin mixture from heat and stir in the vanilla extract.
6. Stir the pumpkin mixture into strained rice milk until well mixed.
7. To serve, add ice and 1 1/2 ounces of rum to a glass rimmed in cinnamon sugar, top off with with the pumpkin spice horchata, and stir with a cinnamon stick.