Marisa Chafetz / Supercall

What the Heck Do I Mix with RumChata, Anyway?

By

Somehow you ended up with a bottle of RumChata on your bar. It doesn’t matter if you received it as a housewarming gift or if it was a purchase you made on a whim—instead of letting that bottle gather dust, you should drink it. RumChata is not just an incredibly delicious liqueur. It’s also versatile in a variety of different cocktails. From cold brew Highballs to decadently boozy dessert cocktails, RumChata is like the Swiss army knife of cream liqueurs. Here, we break down everything you can mix with RumChata, with step by step instructions for each type of drink. Now you have no excuse for not finishing that bottle, and we guarantee you’ll even buy another one when it’s empty.

Cold Brew Coffee

Instead of adding milk to your coffee in the morning—or a super sweet, one dimensional creme liqueur like Baileys—you should be mixing that icy, caffeinated goodness with RumChata. Not only does the liqueur have a rich, rum-forward flavor profile, but it also has notes of cinnamon and allspice, both of which pair perfectly with the dark bitterness of cold brew. To concoct, simply add three ounces of RumChata to a highball glass with cubed ice and top with cold brew coffee. If you want to make the brunch sipper more brazenly boozy and flavorful, you can add a touch of rum, allspice dram liqueur or Angostura bitters to the drink. We even like to grate fresh cinnamon on top of the cocktail when we’re feeling extra fancy.

Fireball Liqueur

Also known as the RumBall, this heady mixture can be sipped slow over a big rock of ice—with a little freshly grated cinnamon or allspice for garnish—or made into a smaller format and taken as a shot. Together, the two spirits make a libation that is sweet, creamy, boozy and dangerously easy to drink. The RumBall has a flavor that’s reminiscent of a bowl of Cinnamon Toast Crunch cereal, milk at the bottom of the bowl included. To make, simply mix equal parts RumChata and Fireball into a mixing glass and stir with ice until the glass forms a frost on its exterior. Divide between shot glasses, or fill a rocks glass and drink it all yourself.

Ice Cream

RumChata is basically a liquified boozy dessert, so you might as well drink it that way. Essentially an alcoholic milkshake for adults, ice cream and RumChata were made for one another. In the cocktail, RumChata functions as a substitute for milk. While we prefer to use vanilla ice cream, you can use literally any flavor that pairs with rum and cinnamon—including chocolate, coconut or even pistachio. To make, blend one scoop of your ice cream of choice with two ounces of RumChata in a blender (the drink has the best consistency if you add one cup of crushed ice to the combo). Top with freshly grated nutmeg, crushed pistachios, almonds or crumbled cookies, and you have the perfect nitecap.

Hot Chocolate

Whether you choose to drink this cocktail as a brunchtime warmer or a liquified dessert, hot cocoa and RumChata are a stellar combination. Together, the duo create a cocktail that is so decadent and delicious that it soothes your soul after you drink one. To concoct, simply mix two tablespoons of cocoa powder with three ounces of milk in a saucepan. Cook over medium heat and whisk thoroughly until the cocoa powder is fully dissolved. In your favorite coffee mug, add three ounces of RumChata and top with the finished hot cocoa. Garnish with a topper of whipped cream—we actually prefer it straight out of the can for this cocktail—and some freshly shaved dark chocolate. Your breakfast just got a whole lot richer.

Nothing

Although this defies the entire purpose of this article, RumChata is actually just as good on its own as it is in cocktails. While most people wouldn’t think to drink the creamy liqueur by itself, it’s actually one of the best ways to serve it. Just pop a big ice cube—the type you would use for your favorite whiskey—into a rocks glass and add two ounces of RumChata. Stir with a bar spoon to chill the liqueur and add a touch of dilution, and then grate some fresh cinnamon on top and viola!

Published on

More From Around The Web