Can I make the horchata ahead of time?

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.

Can I serve this cocktail warm?

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.

Can I make it kid-friendly or non-alcoholic?

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.

What if I don’t have pumpkin pie spice?

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.

Pumpkin Rum Horchata - Nibbles and Feasts

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

Scale

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

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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.