Spiced Pumpkin Horchata

Pumpkin puts a seasonal spin on the traditional Mexican horchata made with rice, vanilla, and cinnamon.

two tall glasses of Spiced Pumpkin Horchatas on ice with cinnamon stick garnish
Photo: Carson Downing
Total Time:
10 mins
2 1/2 cups


  • 1 ½ cup refrigerated rice milk or coconut milk

  • 1 banana, peeled, cut up, and frozen

  • cup canned pumpkin

  • ¼ cup cooked brown or white rice, chilled

  • 2 tablespoon packed brown sugar

  • 1 teaspoon vanilla

  • ¼ teaspoon ground cinnamon

  • ¼ cup (4 oz.) rum (optional)

  • Ice cubes

  • Cinnamon sticks (optional)


  1. In a blender combine first seven ingredients (through cinnamon) and rum (if using). Cover and blend until smooth. Serve in ice-filled glasses. Add cinnamon sticks (if using) or sprinkle with additional cinnamon.

Rim the glasses

It makes a beautiful presentation and will add a hit of extra flavor to this fall cocktail. Moisten outer rims of glasses with water, then dip into a mixture of sugar and cinnamon. Shake off any excess. Let the rims dry before adding ice.

Nutrition Facts (per serving)

245 Calories
2g Fat
55g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 245
% Daily Value *
Total Fat 2g 3%
Sodium 83mg 4%
Total Carbohydrate 55g 20%
Total Sugars 31g
Protein 3g
Vitamin C 6.8mg 34%
Calcium 44mg 3%
Iron 1.2mg 7%
Potassium 338mg 7%
Folate, total 19mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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