Pumpkin Pie Spice Horchata

Pumpkin Pie Spice Horchata


  • 6–8 servings
  • ½ cup raw almonds
  • 1 cup jasmine rice, rinsed once or twice
  • 1 14-oz. can sweetened condensed milk
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 2 tsp. vanilla bean paste or vanilla extract
  • ½ tsp. Pumpkin pie spice; plus more for serving (optional)



A layer of cheesecloth


Step 1

Preheat oven to 350°. Spread out ½ cup raw almonds on a small rimmed baking sheet and toast, stirring occasionally, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.

Step 2

Place almonds and  1 cup jasmine rice, rinsed once or twice, in a medium bowl and pour in 5 cups room-temperature water to cover. Let soak at least 3 hours and up to 1 day (if soaking for longer than 6 hours, cover and chill).

Step 3

Transfer rice, almonds, and soaking liquid to a blender and add one 14-oz. can sweetened condensed milk, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. vanilla extract, and ½ tsp pumpkin pie spice or Cinnamon. Blend on high until very smooth, about 5 minutes.

Step 4

Strain mixture through a nut milk bag or fine-mesh sieve lined with a layer of cheesecloth into a 2-qt. jar or a pitcher, pressing on solids to extract as much liquid as possible.

Step 5

Pour horchata into ice-filled glasses. Garnish each with a pinch of cinnamon if desired.

Do ahead: Horchata can be made 3 days ahead. Cover and chill. Shake well before serving.

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