RumChata’s real dairy cream, cinnamon, sugar and vanilla blended perfectly with five times distilled Caribbean rum brings the most memorable flavors of the holidays to everyone’s palate.
RumChata mixes perfectly with the season’s cold weather traditions such as hot chocolate, eggnog and coffee in addition to special seasonal flavor favorites.
RumChata Gingerbread Martini
1-1/2 parts RumChata
¾ part spiced light rum
¾ parts ginger liqueur
1/3 tablespoon ginger spice
Combine all ingredients in shaker with ice. Shake, strain and enjoy.
RumChata Pumpkin Pie Martini
2 parts RumChata
1 part vanilla vodka
1 part pumpkin liqueur (or substitute with 3 tbs pumpkin pie filling)
Cinnamon
Shake with ice and strain into martini glass – sprinkle with cinnamon.
Mint ChocoChata Martini
2 Parts Rumchata
1 Part chocolate vodka
½ Part green creme de menthe
Shake and pour over ice in martini glass or swirl ingredients into a shot glass.
Nutchata
RumChata
Nutmeg
Pour RumChata over ice and top with fresh nutmeg.
Cinnamon Bun
4 parts RumChata
1 part light spiced rum
Shake with ice and strain into a shot glass
Oatmeal Cookie
1 part RumChata
1 part Goldschlager
A splash of Jagermeister
Combine RumChata and Goldschlager in a rocks glass, add a splash of Jagermeister to taste oatmeal raisin cookies.
RumChocolata
RumChata
Ghiradelli Double Cocoa Powder
Sprinkle RumChata with Ghirardelli Double Cocoa Powder and serve warm.
RumChata Eggnog Latte
2 parts RumChata
2 parts low fat eggnog
2 parts streaming espresso
Nutmeg
Steam RumChata and eggnog in espresso maker, or heat in pan on stove or in microwave, stirring constantly. Pour into a coffee mug; add espresso and dust with nutmeg.
Cappuccino RumChata
2 oz RumChata
Steaming hot coffee
A splash of amaretto
Combine in a coffee mug; add amaretto for extra sweetness if desired.
RumChata Pumpkin Pie
6 oz RumChata
1 (15 oz) can of pumpkin
1 cup sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 9-inch unbaked pie crust
Preheat oven to 425 degrees Fahrenheit. Whisk pumpkin, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.
RumChata French Toast
3 eggs
1/2 cup milk
1/4 cup RumChata
8 slices white or French bread
1 Tbsp butter
Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.
RumChata Pancakes
1/4 c RumChata
1 egg
1 c all purpose flour
1/2 c milk
2 Tbsp shortening
1 Tbsp sugar
3 tsp baking powder
1/2 tsp salt
1 Tbsp butter
Beat RumChata, egg, flour, milk, shortening, sugar, baking powder and salt together with a fork until smooth. Heat butter in griddle over medium heat until melted. Pour 3 Tbsp of the mixture onto the griddle and cook until golden brown about 1 minute per side.
Sweet Potato Casserole
1/3 cup RumChata
4 large sweet potatoes, scrubbed
3 Tbsp unsalted butter melted, plus more for greasing pan
1 Tbsp dark brown sugar
1 tsp kosher salt
1/4 cup coarsely chopped pecans
Preheat oven to 400 degrees Fahrenheit. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the melted butter, brown sugar, salt, RumChata and pepper to taste. Whisk the mixture until smooth.With remaining butter grease an 8×8 inch casserole pan. Pour the sweet potato mixture into the pan and sprinkle the top with pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
