Pumpkin Spice Horchata

Soak the rice with the cinnamon stick and the hot water for 24 hrs; blend it very well and strain it; I strained half only to have some ground rice in it. Then in a pot on low heat add the pumpkin puree, pumpkin spice, half of the condensed milk, and the evaporated milk and cook until the sugar dissolves while stirring often. Add the pumpkin mix to the horchata and mix, if you want sweeter then add the rest of the condensed milk; you can also thin it up by adding more water or condensed milk. since is not whole milk, this horchata can last up to 10 days in the fridge. Enjoy it cold.