Pumpkin Rum Horchata
This is a sponsored recipe by McCormick Spices: All opinions are my own. Thank you for supporting the brands that make this website possible.
Pumpkin Spiced Rum Horchata: A Cocktail Perfect for Thanksgiving
There’s something magical about Thanksgiving week. When kitchens smell like cinnamon, simmering pots, and baked everything, and when cozy gatherings call for a signature drink to welcome guests. This Pumpkin Spiced Rum Horchata Cocktail brings together two comforting fall favorites: creamy homemade horchata and the warm, nostalgic spices of pumpkin pie. It’s the kind of drink that feels celebratory without being fussy, festive without being overly sweet, and absolutely perfect to sip before (or after!) your Thanksgiving feast. Whether you enjoy it as an opening toast or as a dessert cocktail, this drink delivers fall flavor with a Mexican twist that feels familiar, fun, and holiday-ready.
Related Recipe: Coconut Horchata
Horchata already carries a naturally comforting, cinnamon-forward flavor that feels right at home during November. Pairing it with pumpkin, warm McCormick spices, and spiced rum takes it into seasonal-cocktail territory. Still refreshing enough to enjoy before dinner, yet flavorful enough to serve as your signature holiday drink. And because the horchata can be made ahead of time, it’s a low-stress option for Thanksgiving hosting.
Ingredient Variations
This cocktail is highly versatile, and small changes can bring out new flavors or accommodate dietary preferences. Here are a few fun variations to try:
Milk Options for the Horchata
- Traditional dairy: Whole milk or 2% gives you a richer, creamier horchata that pairs beautifully with the pumpkin.
- Plant-based: Unsweetened oat milk brings mild sweetness and the creamiest consistency. Almond milk works too and creates a lighter drink.
Adjusting the Spice Profile - Swap McCormick Pumpkin Pie Spice with:
- McCormick Apple Pie Spice for a fruitier, cozier flavor.
- Extra McCormick Ground Cinnamon if you prefer a warmer, more classic horchata taste.
Rum Substitutes
- Dark rum: Adds a deeper molasses note.
- Bourbon: Turns this into a hybrid pumpkin-horchata old fashioned.
- Non-alcoholic version: Replace rum with:
- Chilled cold brew
- A splash of pumpkin-spiced sparkling water
- Or simply increase the horchata for a mocktail that’s still indulgent.
Pumpkin Options
Using canned pumpkin puree is easiest, but you can also:
- Whisk in sweet potato puree for a slightly sweeter, denser cocktail.
- Add a spoonful of dulce de leche if you want a dessert-like finish.
Rim Variations
If the sugar-and-spice rim is too sweet or too messy for your preference: - Use crushed graham crackers mixed with cinnamon.
- Skip the rim completely and add a light dusting of pumpkin spice on top instead.
Serving Suggestions
This cocktail is versatile enough to work across the Thanksgiving table. From pre-dinner mingling to a dessert-course finisher.
For a Thanksgiving aperitif serve in small glasses before dinner. The spices set a cozy holiday mood without overwhelming your guests’ palates.
As a Dessert Cocktail pair with:
•Pumpkin Churro Cookies
•Pumpkin pie (double pumpkin never hurts)
•Conchas
•Tres leches cake
•Buñuelos
•Cinnamon sugar churro bites
To serve a family or larger group:
•Make a larger batch of horchata the night before.
•Blend the cocktail ingredients in a pitcher without ice.
•Keep chilled and shake individual servings with ice just before pouring.
Guests will love the creamy, spiced flavors, and you’ll love that most of the work is already done ahead of time.
Yes, you can serve hot!
This cocktail can be gently warmed in a saucepan (before adding alcohol). Heat the pumpkin, spices, and horchata until steaming, remove from heat, stir in the spiced rum, and serve in mugs with cinnamon sticks. It tastes like holiday comfort in a cup.
Storage Suggestions
One of the biggest advantages of this recipe is that most of the elements store well, making it incredibly host-friendly during a busy Thanksgiving week.
Storing the Horchata
- Keep the homemade horchata in an airtight container.
- Refrigerate for up to 4 days.
- Shake or stir before using, as natural settling will occur.
Storing Leftover Cocktail Mix
If you make a larger batch of the cocktail (minus ice), store it:
- In a sealed jar in the refrigerator
- For up to 24 hours
- Shake before serving to reincorporate pumpkin puree and spices.
Rimming Mix
You can pre-mix the sugar, cinnamon, and pumpkin pie spice:
•Use for coffees, cocktails, and even French toast.
•Store in a small glass jar for 2–3 months.
FAQs
Absolutely. In fact, making it the day before Thanksgiving gives the flavors a chance to deepen. Store it in the fridge for up to four days and shake before using.
Yes! Warm the horchata with the pumpkin and spices first, then remove from heat and stir in the rum. Garnish with a cinnamon stick for a cozy, ponche-like experience.
Definitely. Make a mocktail version by omitting the rum and adding:
•A splash of chilled cold brew,
•A bit of pumpkin-spice sparkling water,
•Or no substitution at all. Horchata, pumpkin and spice is delicious on its own.
Use a combination of McCormick Ground Cinnamon, nutmeg, and a pinch of ginger. It won’t be exactly the same, but it’ll still taste like fall in a glass.
This Pumpkin Spiced Rum Horchata Cocktail brings together everything we love about fall. Warm spice, creamy textures, and familiar Mexican flavors. With a festive twist just in time for Thanksgiving. It’s simple to make, elegant to serve, and guaranteed to earn a spot in your holiday drink rotation. Cheers to good food, good company, and a delicious Thanksgiving ahead!
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Pumpkin Rum Horchata
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: serves 2
Description
Creamy homemade horchata meets cozy fall flavors in this Pumpkin Spiced Rum Horchata Cocktail. Made with real pumpkin puree, warm McCormick spices, and smooth spiced rum, this festive drink is the perfect sip for Thanksgiving week. Lightly sweet, cinnamon-forward, and irresistibly seasonal, it’s an easy yet impressive cocktail to serve before dinner or as a holiday nightcap. Garnish with a cinnamon stick for the ultimate fall finish.
Ingredients
Ingredients for horchata:
- 1 cup long-grain white rice
- 3 cups water
- 1 McCormick cinnamon stick
- 2 cups milk (dairy or unsweetened plant-based)
- ¼ cup granulated sugar
- 2 teaspoons McCormick vanilla extract
For the Cocktail:
- Simple syrup or honey for rim (optional)
- McCormick pumpkin pie spice, for rim (optional)
- granulated sugar for rim (optional)
- 1 cup homemade horchata
- 2 tablespoons pumpkin puree
- 3 ounces spiced rum
- 1 teaspoon McCormick Pumpkin Pie Spice
- ½ teaspoon McCormick Ground Cinnamon
- Ice cubes
- McCormick cinnamon sticks, for garnish
Instructions
- Make the horchata: Rinse rice. Place in a container with lid along with a cinnamon stick and soak in water for at least 4 hours to overnight.
- Transfer soaked rice, cinnamon stick and water to blender. Blend until smooth. Strain mixture through a fine mesh sieve or cheesecloth into a pitcher. Stir in milk, sugar and vanilla. Set aside.
- For the cocktail: Rim the glass with a little simple syrup and dip in a mixture of cinnamon and pumpkin pie spice.
- Combine 1 cup horchata, pumpkin puree, spiced rum, pumpkin pie spice, and cinnamon in a cocktail shaker. Add ice and shake well for 10–15 seconds.
- Strain into a glass. Add ice if desired. Garnish with a cinnamon stick. Serve.
