08/28/2026
the dreamiest fall latte we ever did see! 🙂↕️
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Pumpkin Spice Dirty Horchata
Servings: 4–6
Yield: About 6 cups
Prep Time: 15 minutes
Total Time: 15 minutes + 4 hours soaking (overnight preferred)
For the Horchata Base:
1 cup long-grain white rice, rinsed
1 large cinnamon stick
4 cups water, for soaking
2 cups cold water, for mixing in
1 cup MALK Pumpkin Spice
1 cup pumpkin puree
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup sugar, adjust to taste
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
For Serving:
Ice
Shots of espresso
Frothed MALK Cinnamon Creamer, for topping
Cinnamon sticks, for garnish
In a large bowl, combine rinsed rice, cinnamon stick, and 4 cups of water. Cover and soak for at least 8 hours or overnight.
Remove the cinnamon stick. Blend soaked rice with soaking water until milky, about 2 minutes.
Strain through a fine-mesh sieve or cheesecloth into a pitcher.
Add 2 cups cold water, MALK Pumpkin Spice, pumpkin puree, condensed milk, evaporated milk, sugar, vanilla, and pumpkin pie spice. Blend or whisk until smooth.
To assemble, fill a glass generously with ice. Pour the pumpkin spice horchata about two thirds of the way up the glass. Slowly pour one shot of espresso so it floats on top of the horchata creating a beautiful layer. Finally pour the frothed MALK Cinnamon Creamer slowly so it floats on top.
Garnish with a cinnamon stick and enjoy! Stephanie Alvarado Engoy
