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Copycat Rum Chata

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Homemade rumchata recipe.

How to make Copycat RumChata. This recipe is an easy way to whip up a sweet homemade treat without running to the store!

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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. 

Here are a few items in my store that you might be interested in! Keep scrolling to get to the copycat rumchata recipe!

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.

DIY copycat rum chata recipe.
Recipe for Copy Cat Rum Chata

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.

Yield: 4 Servings

Copycat Rum Chata Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Make this rich and creamy copycat rum chata recipe perfect for an after dinner drink.


  • 3 cups heavy cream
  • 1 cup simple syrup - 1/2 c sugar + 1/2 c water
  • 1 teaspoon cinnamon
  • 3 teaspoon vanilla extract
  • a pinch of nutmeg
  • 2 cups of Bacardi Rum 


    1. Make the simple syrup by combining sugar and water in a small pan on medium heat.
    2. Once the sugar has dissolved, remove from burner and let cool.
    3. Mix all of the remaining ingredients together in a pitcher with the simple syrup.
    4. Serve with ice if desired.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

Easy Rum Chata recipes from

This recipe was based of the recipe from The Semi Sweet Sisters: Copycat Rum Chata. They have what is likely a much lower calorie option, but it’s a bit thinner.

Web Story: How to Make Copycat Rum Chata for a Party

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Monday 12th of September 2022

Delicious I have made this several times most recently I made it with 1 teaspoon of cinnamon extract and I have to say it was a little too much cinnamon next time I’ll go with 1/2 teaspoon of cinnamon extract but overall delicious.


Wednesday 31st of August 2022

Has anybody tried cinnamon extract in this just wondering how much I should add because I love cinnamon


Friday 5th of April 2019

FYI on the simple syrup amount--sugar dissolves to 1/2 its weight in water (physical reaction, not chemical), so amount in recipe makes 3/4 cup. One cup simple syrup is actually 2/3 water + 2/3 sugar.

Three tips -- try a demerrara or raw sugar, if have not done so previously. Gives syrup a richer taste, or go for a 2 : 1 sugar-water ratio to use less syrup overall. Whisk sugar in hot water to dissolve more quickly.

Since Rumchata is actually horchata with rum added, have also made it using rice and almond soak (or tiger nuts), but is a bit more involved.


Saturday 6th of April 2019

Interesting! Thanks for the information.


Monday 10th of December 2018

If I make it in large quantity, does it store well? Does it need to be kept in the refrigerator?


Wednesday 19th of December 2018

It would need to be refrigerated. I just made home made Copy Cat Baileys Irish cream and the recipe states it will be good in the for 2 months!


Tuesday 27th of November 2018

Did you use the white rum or amber? Im very excited to make this for the holidays!


Wednesday 5th of December 2018

I would assume any type would be fine. We just used standard rum.

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