Pumpkin Spiced Horchata

1. In a large bowl combine 1 cup rice, pepitas, cinnamon, nutmeg, allspice, cloves , salt and water.
2. Let soak over night or for at least 4-5 hours.
3. Add all the soaked ingredients to a blender along with fresh ginger and blend on high for 1-2 minutes.
4. Using a fine mesh strainer or nut milk bag, pour the liquid into a bowl or pitcher then once all of it is poured, place the the strainer or nut milk bag over the opening of the blender and pour back in, then repeat pouring back into the pitcher. Do this as many times as you need until the consistency of the horchata is smooth and not chalky then pour back into the pitcher.
5. Rinse the blender then add in non dairy milk, pumpkin, pure maple syrup And blend on high for 30 seconds.
6. Pour the mixture into the pitcher of horchata and add a generous amount of ice. Taste and add more sweetness to your liking. Store in fridge, sealed in a jar for up to 6 days.