I’ve been drinking pumpkin pie smoothies since pumpkins arrived in the markets this Fall. I love me some pumpkin but in past years, I haven’t bought much because Chaz doesn’t like pumpkin. Shirley Braden’s Crustless Gluten-free Pumpkin Pie has made him like pumpkin pie though. You know what I’m making for Thanksgiving!
Earlier this week, I made some horchata. In Mexico, horchata is typically made from rice. In other Hispanic countries, it is made from almonds, sesame seeds, barley, or tigernuts. I prefer the Mexican type made from rice. Good horchata is full of cinnamon goodness. In my opinion. I’ve had horchata that had just a pinch of cinnamon and a ton of sugar. That stuff was only good for sugar shock. I made mine the easy way with store-bought rice milk, but I will be using this recipe to make it from scratch in the future.
I decided to use the horchata to make a milkshake with my pumpkin puree. Heaven. I’ve made the milkshake with almond milk and it just tastes better with the horchata.
32 ounce box of rice milk (I used 365)
4 cinnamon sticks, broken into pieces
1/4 cup raw local honey (or other sweetener) if your rice milk is unsweetened
Place rice milk in a container with the cinnamon stick and allow to sit overnight. You can let it sit on the counter for a while before going to bed, then put in the fridge. Next morning, remove the cinnamon pieces and add sweetener. Stir and enjoy!
Pumpkin Pie “Milk” Shake
1/4 cup pumpkin puree
1/2 to 1 1/2 teaspoons pumpkin pie spice (I used this mix: 1 teaspoon cinnamon and 1/2 teaspoon each ground clove, ground nutmeg, ground ginger, and ground allspice)
Place pumpkin puree and pumpkin pie spice to a blender. Pour horchata in the blender until just before the 2 cup mark. Blend for 1 minute on low.
After I posted this blog, Gigi posted a wonderful Side of Science blog on the nutritional benefits of pumpkin. Check it out!
This post is linked to Wellness Weekends at Diet, Dessert and Dogs.