Dairy- Free Pumpkin Spice Horchata
Ingredients
½ cup uncooked long-grain white rice
2 cinnamon sticks
2 cups warm water, for soaking
1 cup water, for blending
½ of a 15-ounce can of Libby’s 100% Pure Pumpkin (7½ ounces)
½ of a 12.2-ounce can of Nature’s Charm evaporated coconut milk (6.1 ounces)
A little less than ½ of an 11.25-ounce can of Nature’s Charm sweetened condensed coconut milk, plus more to taste
1 tablespoon vanilla bean paste
A pinch of salt
Pumpkin spice, to taste
1½–2 cups almond milk, plus more as needed for your preferred consistency
Directions
Add the rice and cinnamon sticks to a dry skillet over medium-low heat. Toast for 4–5 minutes, stirring frequently, until fragrant and the rice is lightly golden.
Transfer the toasted rice and cinnamon sticks to a heat-safe glass jar or container. Pour in 2 cups of warm water. Let cool, cover, and refrigerate for at least 5 hours or overnight.
Pour the rice, cinnamon sticks, and soaking water into a blender. Add 1 cup of water and the pumpkin purée. Blend for 25-30 seconds.
Strain into a large bowl using cheesecloth, a nut milk bag, or a fine-mesh sieve. I like to place a sieve underneath the nut milk bag to catch any remaining bits. Gently squeeze the bag to extract the liquid, then discard the solids.
Whisk in the evaporated coconut milk, sweetened condensed coconut milk, vanilla bean paste, salt, pumpkin spice, and 1½ cups of almond milk until well combined.
Taste and adjust. Add more sweetened condensed coconut milk for sweetness or more pumpkin spice for a stronger spice flavor. Add additional almond milk to reach your preferred consistency.
Pour into clean glass bottles or a covered container and refrigerate. Shake or stir before serving, since some settling is normal. Enjoy over ice, on its own, or added to your coffee or matcha.
Recipe Note
I like to add a little extra almond milk to mine to make it less sweet because I usually like to add a little maple butter to my coffee or matcha
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