How to make Copycat RumChata.
Initially when I wrote this post, I tweaked a recipe for Copycat Rum Chata from The Semi Sweet Sisters. It was good, but thinner than regular Rum Chata. For the past couple of years, I’ve been meaning to do some more adjustments to the recipe to have it be closer to the original product and I think I might have managed it this time.
Before I get to the recipe, I want to note a few things.
First, unlike Rum Chata, this really does need to be refrigerated and I’m not 100% how long it will last. I assume as long as the heavy cream is good for. So unless you’re throwing a huge party, I would recommend not doubling the recipe or anything crazy. I found that the mix gets a bit lumpy after a few days (not spoiled, just lumpy).
Second, use a small pitcher. A big one will give you the illusion that you didn’t make very much.
Third, you can use ice in it, but I’d recommend using “fake” ice cubes like these acrylic ones so they keep your drink cold without diluting your drink.
At the bottom, I’ll link you to some of the drink recipes I’ve made using Rum Chata. They’re delicious. But Rum Chata is also tasty alone. Please drink responsibly.
What is Rumchata?
RumChata is a creamy liqueur that you can buy at your local liquor store. The label says it’s a “horchata con ron” which translates to ‘horchata with rum.” Horchata is a milky drink made from ground almonds, tiger nuts, or rice that is commonly seen in Spain or Latin American countries.
The store bought liqueur is manufactured in Wisconsin, USA, however, and I can’t find any information on it containing nuts. But apparently there are ‘secret ingredients’ so… you know. Be careful if you have a nut allergy. And unlike traditional horchata, RumChata has dairy.
Unlike the copycat version, the store bought liqueur can be stored without refrigeration.
Ingredients for Copy Cat RumChata
Supplies listed below may include affiliate links to the products.
- 3 cups heavy cream
- 1 cup simple syrup ( ½ cup sugar, ½ cup water)
- 1 teaspoon cinnamon
- 3 teaspoon homemade vanilla extract
- a pinch of nutmeg
- 2 cups of Bacardi Rum (add more or less to taste): 2 cups makes this strong
Recipe for Copycat RumChata
Make a simple syrup by combining the sugar and water in a small pan on the stove on medium heat. Once the sugar has dissolved, remove from burner and let cool.
Once the simple syrup has cooled, mix all of your ingredients together in a pitcher. Serve with ice if desired.
Have extra rum leftover? Don’t let it go to waste. Use it for this From Scratch Rum Cake!
A big thanks to Jody McKinley Photography for taking these photos. If you live in the Maryland area, Jody takes wonderful newborn and family photos.
Other Recipes to Make with Rum Chata
If you didn’t see my other Rum Chata recipe posts, you should definitely go check them out.