This Fall-Inspired Twist Takes Horchata To The Next Level

As soon as the first leaf starts to turn orange, so do our iced drinks and storefronts, and everything begins to take on a whiff of cinnamony goodness and warmth. Many await the beginning of the season not only because the days become crisp and the landscape turns golden, but because it means the return of that one ubiquitous flavor we can't seem to get enough of: pumpkin spice. And while a latte has been the go-to vehicle for this flavoring, people seem to be looking for more ways to add fall flair to their concoctions. Enter pumpkin-spiced horchata — a drink not to miss.

Mexican horchata is a creamy yet refreshing drink that only takes a handful of ingredients: Rice, cinnamon sticks, water, and vanilla extract, plus your preferred sweetener, such as condensed milk, for a velvety finish.

Because horchata is already heavy on cinnamon, it works beautifully with other fall-forward flavors. So, for an autumnal drink that tastes just like pie, give Mexican horchata the viral twist taking over social media feeds. You just add a few teaspoons of pumpkin spice seasoning and a generous cup of canned pumpkin to taste, blend, and serve over ice with a light dusting of pumpkin spice on top.

Despite the name, pumpkin spice contains no actual gourds. Rather, it refers to the spice blend often used to make pumpkin pie, namely cinnamon, ginger, nutmeg, and cloves or allspice. Though delicious in its own right, pumpkin spice isn't what makes this horchata so special. The real magic comes from pumpkin itself, which adds an almost milkshake-like consistency along with a subtle nutty flavor. Plus, it sneaks an extra serving of vegetables into your day. That's hard to argue with.

The hack calls for canned pumpkin puree, but avoid reaching for pie filling, which comes with extra ingredients such as added sugars and spices and may overpower the drink. By using puree, you can better control how sweet and spiced you want the horchata to be. You can also make your own puree by roasting pumpkin or butternut squash and processing it, though the convenience of the canned variety is hard to beat. In a pinch, try adding a pump of pumpkin spice syrup instead, though it won't give you the same silkiness and earthy flavor as real pumpkin.

This pumpkin horchata is delicious on its own, but adding a double shot of espresso for a dirty latte version will rival the best PSL out there. If this trick has left you craving more fall-inspired combinations, make your next drink using apple butter instead of pumpkin and adjust the sweetness accordingly. You'll end up with a horchata that tastes just like apple crumble.