Spiced Pumpkin Rum Chata

This Spiced Pumpkin Rum Chata is a delightful blend of fall-inspired flavors. A creamy and rich mixture of homemade pumpkin horchata combined with coconut cream, warm spices, and a generous splash of rum creates a cozy and flavorful cocktail that perfectly captures the essence of autumn. Sip on this luscious concoction as the weather cools down and let the spicy, deep flavors of pumpkin and cinnamon envelop your senses.

Spiced Pumpkin Rum Chata

A creamy and rich cocktail made with homemade pumpkin horchata, coconut cream, warm spices, and rum, perfect for the fall season.

4.52 from 86 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 1/4 cup long grain white rice
  • 1 1/4 cups water
  • 1 cinnamon stick
  • 2 1/2 tbsp pumpkin puree
  • 1/4 cup coconut cream (shake before using)
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 1/8 tsp vanilla extract
  • 1 oz rum

Instructions

  1. In a blender, blend 1/4 cup long grain white rice with 1 cup of water until the rice is finely ground.
  2. Add a cinnamon stick and 3/4 cup of water to the blended rice, cover, and refrigerate for 24 hours.
  3. Remove the cinnamon stick and strain the rice through a cheesecloth into a large pitcher, squeezing the cloth tightly to extract all the milk.
  4. In a medium saucepan over low heat, combine the pumpkin puree, coconut cream, brown sugar, pumpkin pie spice, and vanilla until melted and smooth. Allow the mixture to cool to a lukewarm temperature.
  5. Combine the pumpkin sauce with the rice milk and stir well. Strain the mixture through a cheesecloth for a smoother texture, if desired.
  6. Stir the cocktail often to keep the flavors blended, then add the rum. Optionally, garnish with a cinnamon stick for stirring.