Pumpkin Spice Horchata Recipe: Creamy Fall Drink to Make at Home

Pumpkin Spice Horchata is a seasonal twist on the classic Mexican agua de horchata. In this fall version of the popular agua fresca, the traditional flavors are blended with pumpkin, warming spices, and sweetened condensed milk for a rich, creamy, comforting drink you’ll love.

I love aguas frescas in summer when fresh fruit is abundant, but creamy aguas like agua de plátano or creamy strawberry agua fresca are comforting any time of year. In autumn I especially enjoy a pumpkin horchata — a seasonal take on traditional agua de horchata, which is usually made by blending soaked rice with water, sugar, and cinnamon.

This pumpkin-spiced version keeps the classic horchata base and layers in pumpkin and fragrant spices for an unmistakably fall flavor. The recipe is straightforward and uses a few easy-to-find ingredients. Below you’ll find everything you need to make it at home.

Why You’ll Love This Recipe

• Easy to make: Soak, blend, strain — that’s it.
• Simple ingredients: Common pantry items and canned milk keep this recipe accessible.
• Rich and creamy: Evaporated milk and sweetened condensed milk create a velvety, indulgent texture.
• Seasonal flavor: Pumpkin and warm spices give a cozy autumn twist to a Mexican favorite.

For more pumpkin treats, try Pumpkin Arroz con Leche or Empanadas de Calabaza.

The Ingredients

• Long-grain white rice: Blends into a smooth base and yields a creamy texture.
• Water: For soaking the rice and thinning the final drink.
• Cinnamon stick: Adds warm spice; Ceylon (canela) is traditional but any cinnamon will work.
• Pumpkin puree: Gives the drink its autumn character.
• Sweetened condensed milk: Provides sweetness and creaminess.
• Evaporated milk: Adds body and a richer mouthfeel.
• Pumpkin spice: A blend of warming spices to enhance the pumpkin flavor.
• Ice: Serve over ice for a refreshing finish.

See the recipe card below for exact quantities.

Substitutions

You can use other long-grain rices such as basmati or jasmine, though they bring their own aroma. For a dairy-free or vegan version, swap evaporated milk for almond milk or canned coconut evaporated-style milk and replace sweetened condensed milk with sweetened condensed coconut milk.

1. Soak rice

• Place the uncooked rice in a medium bowl and cover completely with hot water.
• Cover and soak for at least 6 hours, preferably overnight, to soften the rice for easier blending.

2. Blend

• Drain and add the soaked rice, cinnamon stick, and the soaking water to a blender.
• Add pumpkin puree, evaporated milk, sweetened condensed milk, vanilla, and pumpkin spice.
• Blend until smooth, about 3–4 minutes.

3. Strain

• Pour the blended mixture through a fine mesh strainer lined with cheesecloth or a nut milk bag into a pitcher.
• Squeeze or press the cloth or bag to extract as much liquid as possible, then discard the solids.

4. Add water and chill

• Stir in 2 cups of cold water to achieve the desired consistency.
• Refrigerate the pitcher for 30 minutes to 1 hour until cold.

How to Serve

Stir the horchata before serving. Pour over ice and garnish with a dusting of ground cinnamon or pumpkin spice. For a special touch, rim glasses with condensed milk and cinnamon or pumpkin spice.

How to Store

This drink is best fresh but will keep in an airtight container in the refrigerator for up to 3 days. Rice solids may settle, so shake or stir before serving.

Tips and Variations

• Adjust cinnamon and pumpkin spice to taste for a milder or bolder profile.
• Control sweetness by reducing condensed milk or adding extra if you prefer it sweeter.
• A high-powered blender helps achieve a smoother texture; if using a standard blender, blend a little longer.
• If the drink seems grainy, re-strain through cheesecloth or a nut milk bag.
• Soaking rice overnight yields the creamiest results; soaking at least 6 hours is recommended.

FAQ

More Festive Drink Recipes

• Vegan Coquito
• Mexican Champurrado
• Ponche Navideño
• Peppermint Hot Chocolate

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