Spiked Pumpkin Horchata

Directions

1. In a blender, add 1 cup long grain white rice and 2 cups water. Blend on high until the rice is incredibly fine, about 2 minutes. Add in 5 cinnamon sticks and 3 more cups of water and cover. Place in the refrigerator for 24 hours.
2. The next day, remove the cinnamon sticks and strain the rice through a cheesecloth into a large pitcher. You can squeeze the cloth tightly to get all of the milk out.
3. Combine the pumpkin, coconut cream, brown sugar, pumpkin pie spice and vanilla in a medium sauce pan on low heat and melt all of the ingredients together. Stir constantly so the coconut cream and sugar can melt, creating a super smooth texture. Wait until it’s a lukewarm temperature before adding to the rice milk.
4. Combine the pumpkin, coconut cream, brown sugar, pumpkin pie spice and vanilla in a medium sauce pan on low heat and melt all of the ingredients together. Stir constantly so the coconut cream and sugar can melt, creating a super smooth texture. Wait until it’s a lukewarm temperature before adding to the rice milk.
5. Add the pumpkin sauce to the rice milk and stir really well. You can strain this mixture through a cheesecloth again to get it super fine, but we personally don’t mind the consistency. This is personal preference, so taste test first and try it out before adding the rum!
6. Stir often to keep the flavors mixed together! Also, garnish with a cinnamon stick, which works great as an individual stir stick too! Yum!