Homemade pumpkin Horchata is creamy, pumpkin agua fresca made with rice, cinnamon, pumpkin and vanilla. Serve warm or chilled, my pumpkin horchata is a wonderful addition to your Thanksgiving table.
AuthorVianney Rodriguez
Ingredients
1cuplong-grain white rice
2cinnamon sticks
8cupswater
1cupmilkalmond milk or coconut milk
115 oz. can canned pumpkin puree
1/2cupsugar
1teaspoonpumpkin pie spice
1/2teaspoonvanilla extract
1pinchsalt
Instructions
Combine the rice and cinnamon sticks with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours or overnight.
Line a strainer with cheesecloth. Carefully strain the rice water. Carefully grab ends of the cheesecloth and squeeze as much liquid from the cheesecloth as possible. Discard solids.
In a saucepan heat the milk of choice, pumpkin puree, sugar, pumpkin pie spice, vanilla extract and salt. Stir until all sugar dissolves and puree has blended into milk.
Add horchata, stir to combine.
Serve warm or refrigerate to chill and serve over ice.