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Vegan Pumpkin Almond Horchata


Vegan horchata with pumpkin puree and spices.

Prep Time
Cook Time
8 minutes | Rest Time: Overnight
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Serves 10
  • 1 cup Organic long-grain white rice
  • 5 cups Water
  • 3 Cinnamon sticks
  • 2 cups Organic almond milk
  • 1 (15 oz.) can Pure organic pumpkin
  • 3/4 cup Florida Crystals® Turbinado Cane Sugar
  • 2 teaspoons Pumpkin pie spice
  • 2 teaspoons Pure vanilla extract
  • ¼ teaspoon Salt

Step 1

In a blender, add rice and 2 cups of water. Blend at high speed for about 2 minutes. Remove blender jar from the base and add 3 cups of water and 3 cinnamon sticks to the rice mixture. Mix and cover. Refrigerate overnight.

Step 2

The next day, carefully strain the rice water through a strain lined with 3 layers of cheesecloth into a large pitcher. Squeeze as much liquid as possible. Discard rice solids and cinnamon sticks.

Step 3

In a small saucepan, combine almond milk, pumpkin, turbinado sugar, pumpkin spice, vanilla extract, and salt. Heat the mixture and stir until sugar dissolves, about 5 minutes. Remove from heat and allow mixture to cool down.

Step 4

Strain the pumpkin mixture into the rice mixture. Whisk until combined. Refrigerate. Serve over ice and sprinkle turbinado sugar and ground cinnamon as garnish. Stir horchata often to keep flavors and textures mixed together.

Chef's Tip

To save time, store bought rice milk can be replaced for rice water made from scratch. Use 4 cups of rice milk and continue onto step 3 of recipe.