Spiked Pumpkin Horchata
A classic Mexican Horchata recipe is doctored up to include pumpkin, cinnamon sugar, and booze!
long grain rice
full-fat canned coconut milk
or milk of choice
or sweetener of choice
pure vanilla extract
spiced or vanilla rum
cinnamon sugar for rimming glasses
cinnamon sticks for garnish
Add rice and water to the pitcher of a blender and blend until the rice is chopped into small pieces. About 1-2 minutes.
Pop cinnamon stick into the pitcher, cover, and refrigerate for a minimum of 4 hours, but overnight is best.
Once mixture has soaked, strain the rice milk through a fine mesh sieve lined with cheesecloth that's been placed over a pitcher.
While milk is straining, whisk together pumpkin puree, coconut milk and sugar in a small sauce pan and cook over medium heat until the sugar dissolves. About 3-4 minutes.
Remove pumpkin mixture from heat and stir in the vanilla extract.
Stir the pumpkin mixture into strained rice milk until well mixed.
To serve, add ice and 1 1/2 ounces of rum to a glass rimmed in cinnamon sugar, top off with with the pumpkin spice horchata, and stir with a cinnamon stick.
Another great recipe from Amber Forbes of
Slim Pickin's Kitchen