Fall is officially here, and while I’ll always have a soft spot for a good ol’ pumpkin spice latte, this pumpkin spice horchata is the next iconic fall drink! Horchata is one of the best bases for fall flavors because its creamy, cinnamon flavor pairs so effortlessly with other warm spices and sweet fruits or gourds. So, what happens when you blend the most popular fall flavor of all time with horchata? You get a sweet, creamy, and addictive pumpkin drink.
What is Pumpkin Spice Horchata?
If you’ve never had traditional Mexican agua de horchata, it’s a refreshing, rice-based drink made by blending white rice and cinnamon sticks with water, then sweetening it with milk and sugar. It’s light and creamy, with a sweet cinnamon flavor that you’ll find at any Mexican restaurant.
To make it pumpkin spice, just add pumpkin puree and pumpkin spice! You’ll get the coziest fall drink that’s perfect on its own, with coffee, matcha, and for fall parties. Your guests will love this pumpkin horchata.
Why You’ll Love This Recipe
- Unique Fall Drink: Not many people think of combining Mexican horchata with pumpkin spice, but it works, and it’s delicious! Pumpkin spice already has cinnamon, so of course the flavors work together.
- Super Versatile Base: Beyond drinking it straight over ice, you can use this for espresso lattes, dirty horchatas, or matcha lattes!
- Perfect for Fall Parties: Horchata is super easy to batch for a crowd, and if you’re going to a fall-themed party, this drink will make you the talk of the crowd. Seriously addictive!
Ingredients You Need
To make this creamy pumpkin spice horchata, you’ll need a mix of traditional horchata staples with spices:
- White Rice: Long-grain white rice is the traditional base, but you can use short-grain white rice as well.
- Cinnamon Stick: You’ll get the freshest flavor by blending a whole cinnamon stick rather than using ground cinnamon.
- Water
- Whole Milk
- Evaporated Milk: Adds creamy flavor and texture without diluting the drink.
- Sweetened Condensed Milk: The main sweetener while adding creaminess.
- Pumpkin Puree: 100% pure canned pumpkin puree, or better yet, homemade puree!
- Pumpkin Spice Syrup & Pumpkin Sauce: Adds sweet pumpkin spice flavor without needing to add extra sweetener.
- Pumpkin Pie Spice: For amplifying the nutmeg, clove, and cinnamon notes. You can also use more of this and sugar to replace the premade pumpkin spice syrup.
- Ice: For serving.
How to Make Pumpkin Spice Horchata (Step-by-Step)
- Blend. Add the white rice, cinnamon stick, and water to your blender or milk maker. Blend on medium-high speed for 10 to 20 seconds until the mixture turns opaque and milky.
- Strain. Pour the liquid through a fine-mesh strainer lined with cheesecloth into a large pitcher to catch all the fine rice and cinnamon grains.
- (Pro Tip: Straining the rice water BEFORE adding the pumpkin puree gives a smoother texture and easier strain!)
- Mix. To your strained rice milk, add the whole milk, evaporated milk, condensed milk, pumpkin puree, pumpkin spice syrup, and pumpkin pie spice. Use a large spoon or ladle to stir vigorously until the puree and milks are completely incorporated and smooth.
- Serve. Prepare your serving glass by rimming the edge with a bit of pumpkin pie spice or cinnamon sugar. Drizzle pumpkin sauce (or pumpkin syrup) along the inside walls of the glass, fill generously with ice, pour in your pumpkin spice horchata, and enjoy immediately!
Pro Tips for the Smoothest Horchata
- Double-Strain with Cheesecloth: A standard mesh strainer works well for catching large pieces of crushed rice, but lining it with a double layer of cheesecloth (or using a nut milk bag) adds an extra layer of straining. If you don’t have cheesecloth, you can also strain the rice milk twice with the strainer.
- Stir Before Every Single Pour: The rice silt, pumpkin, and cinnamon naturally settle at the bottom of the pitcher over time. Use a long spoon and give it a quick swirl right before serving to get the perfect texture.
Recipe Variations & Substitutions
- Dairy-Free / Vegan Horchata: Swap the whole milk for oat milk or unsweetened almond milk. Replace the evaporated milk with canned light coconut milk, and use sweetened condensed oat or coconut milk instead of traditional condensed milk.
- Lower Sugar Option: Halve the sweetened condensed milk and swap the pumpkin spice syrup for a sugar-free version.
- Warm Pumpkin Spice Horchata: Gently heat the horchata in a saucepan over medium-low heat until warm, pour into a mug, and top with whipped cream and cinnamon.
- Spiked Horchata (Adults Only): Make a cozy pumpkin horchata cocktail by stirring in 1.5 oz (one shot) of aged rum, dark bourbon, or Kahlua per glass.
Home Cafe Upgrades: Horchata Lattes
Since horchata is creamy, it pairs well with espresso and matcha as mentioned earlier! Try these two cafe twists:
1. Iced Pumpkin Spice Horchata Latte
- Fill a tall glass with ice and pour in ¾ cup of pumpkin spice horchata.
- Brew 2 shots of espresso (or ¼ cup of strong cold brew concentrate).
- Pour the hot espresso slowly over the horchata and enjoy!
2. Pumpkin Spice Horchata Matcha Latte
- Fill a glass with ice and pour in ¾ cup of your pumpkin spice horchata base.
- Whisk 1 to 2 teaspoons of matcha powder with 2 oz of warm water (roughly 175 F/80 C) using a bamboo chasen until frothy.
- Layer the matcha over the pumpkin horchata on ice and enjoy!
Easy Pumpkin Spice Horchata
Ingredients
- 1 cup white rice
- 1 cinnamon stick
- 3 cups water
- 1 cup whole milk
- 1 can 12 oz evaporated milk
- ½ can 7 oz sweetened condensed milk
- ¼ cup Torani pumpkin spice syrup
- ¾ cup pumpkin puree
- 1 tbsp pumpkin pie spice
- Pumpkin sauce optional, for glass drizzle/garnish
- 1 cup ice for serving
Instructions
- Blend. In a high-speed blender or milk maker, blend the white rice, cinnamon stick, and water on medium-high for 10–20 seconds until milky.
- Strain. Strain the mixture through a cheesecloth-lined strainer into a large pitcher to remove all fine rice and cinnamon particles.
- Mix. Add whole milk, evaporated milk, condensed milk, pumpkin puree, pumpkin spice syrup, and pumpkin pie spice to the strained rice milk. Stir well with a ladle until fully combined and smooth.
- Serve. Drizzle pumpkin sauce or syrup inside a spice-rimmed glass, fill with ice, and pour the horchata over top. Serve cold!
- Store it in a sealed pitcher or glass jar in the refrigerator for up to 3 to 4 days. Give the pitcher a thorough stir before serving to mix in the settled rice bits and puree.
Leave a Review!
Tried this recipe? Let me know how your drink turned out! Drop a star rating and comment below to help other home baristas.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Roasted and finely mashed fresh pumpkin works well, though canned 100% pure pumpkin puree provides the smoothest, most consistent flavor and texture.
How long does homemade pumpkin horchata last in the fridge?
Store it in a sealed pitcher or jar in the refrigerator for up to 3 to 4 days. Because the rice and pumpkin naturally settle over time, give the pitcher a thorough stir before serving.
Why is my horchata chalky or gritty, and how do I fix it?
Your horchata is chalky or gritty when rice bits aren’t completely filtered out. Fix it by straining it through a fine-mesh strainer with a cheesecloth or use a nut milk bag.
Other Cozy Fall Recipes to Try
Enjoyed this recipe? If this pumpkin spice horchata hit the spot, try exploring a few more of my favorite fall and blended home café treats! For another cozy autumn pick-me-up, check out my hojicha hot chocolate (non-caffeinated).
For more unique pumpkin drinks for an autumn drink menu, try a matcha with pumpkin cold foam or shake up a quick pumpkin shaken espresso with brown sugar. And for a dessert-style drink, you need to try my pumpkin tiramisu latte; it’s soooo good. And you can’t beat a pumpkin cream chai latte, which you can make better than Starbucks at home!
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