Pumpkin Spice Horchata

1: Rinse the jasmine rice under cold water until it runs clear.

2: In a blender, combine the rice, 2.5 cups of water, and the cinnamon stick. Blend until the rice is finely ground.

3: Let the mixture sit for about 30 minutes to allow flavors to meld.

4: Strain the rice mixture into a large pitcher, discarding the solids.

5: Add the almonds to the blender with 1 cup of water and blend until smooth. Strain again and add to the pitcher.

6: Stir in the evaporated milk, sweetened condensed milk, whole milk, pumpkin puree, pumpkin spice, vanilla bean paste, and salt.

7: Mix well and adjust sweetness with sugar to taste.

8: Chill before serving and enjoy with your favorite Mexican dish.