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The Easiest Homemade Pumpkin Horchata

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.
Author Vianney Rodriguez


  • 1 cup long-grain white rice
  • 2 cinnamon sticks
  • 8 cups water
  • 1 cup milk almond milk or coconut milk
  • 1 15 oz. can canned pumpkin puree
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt


  1. 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.
  2. 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.
  3. 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.
  4. Add horchata, stir to combine.
  5. Serve warm or refrigerate to chill and serve over ice.