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Pumpkin Date Horchata

Pumpkin Date Horchata
PREP: 6–8 hours
COOK: 6 hours 15 minutes
YIELD: About 8–10 servings
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Pumpkin Date Horchata with Medjool Dates | Easy Fall Drink Recipe

Bring cozy fall flavors to a classic Mexican favorite with this creamy Pumpkin Date Horchata. Made with Natural Delights Medjool Dates, pumpkin purée, cinnamon, and pumpkin pie spice, this homemade horchata is naturally rich, smooth, and full of warm seasonal flavor. Perfect for fall gatherings, holiday celebrations, or whenever you’re craving a refreshing drink with a festive twist. Serve it chilled over ice and topped with a sprinkle of pumpkin pie spice for an irresistible seasonal treat.

Recipe by Shweta Garg 

Ingredients

  • For the Horchata Base
  • 2 cups long-grain white rice
  • 3 cups water
  • 1 cinnamon stick
  • For the Pumpkin Date Horchata
  • 1 cup pumpkin purée
  • 15 Natural Delights Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice, plus more for garnish
  • Pinch of salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-fluid-ounce) can evaporated milk
  • 2 cups whole milk
  • 1 cup water
  • Ice, for serving

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Soak the rice. Add the rice, cinnamon stick, and 3 cups of water to a large bowl. Cover and soak at room temperature for at least 6 hours, preferably overnight.
  2. Blend the horchata base. Transfer the soaked rice, cinnamon stick, soaking water, pumpkin purée, pitted Natural Delights Medjool dates, vanilla extract, pumpkin pie spice, salt, sweetened condensed milk, and evaporated milk to a high-powered blender. Blend for 1–2 minutes, or until the rice and cinnamon are finely ground and the mixture looks milky.
  3. Strain. Pour the rice mixture through a nut milk bag, cheesecloth, or fine-mesh strainer into a large pitcher. Squeeze or press out as much liquid as possible. Discard the rice solids.
  4. Chill. Transfer the pumpkin date horchata to a pitcher and add whole milk and 1 cup of water. Mix until completely smooth. Refrigerate until thoroughly chilled, about 1–2 hours. Stir well before serving.
  5. Serve. Pour the horchata over plenty of ice and finish with a sprinkle of pumpkin pie spice.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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