RumChata Recipes, Cocktails, and Why I Love This Beverage
RumChata Is the New Drink Sensation
RumChata is the newest alcoholic drink sensation taking over the country. In fact, it should be called "yumchata" because it's so yummy. How it didn't become popular in the United States before now is beyond me. Mexicans make horchata with rice milk; the Spaniards use chufa (tiger nut). Now, this creamy liqueur has taken the nation by storm.
RumChata is very sweet and is a perfect dessert drink. It is sinfully sweet and tastes just like liquid Cinnamon Toast Crunch cereal. I'm not kidding. The first time I had RumChata, a friend just poured it over ice and handed me the glass. I slowly licked my lips, sat back, and curled my hands around the glass. I was in heaven.
I'm not even really a drinker. I might have one or two drinks when I go out, but any alcohol in the house sticks around for a while because I get a wild hair and buy a big bottle just for one drink. Buttershots is an example of this; I love it in hot chocolate.
Back to RumChata though. In the past year, I have made RumChata cupcakes, RumChata French toast, and a tasty RumChata eggnog float. Recipes are below—so keep reading, and you'll find out why I love the stuff so much.
How Do I Make My Own RumChata?
Here's the short version.
- Premade or homemade horchata
- Rum (I prefer Bacardi white rum)
- Mix the two ingredients together. Use 2/3 horchata to 1/3 white rum.
This heavenly beverage is not distributed nationwide—and certainly not worldwide— yet. I found this out the hard way when I was visiting Connecticut and wanted to have a girls' night, which isn't complete without this creamy dream by the way. I searched the grocery stores, liqueur stores, and even called the distributors. RumChata is only in limited distribution.
So where can you get RumChata is it's not sold in your state? Can you buy it online? No, but you can make it at home. It's not that hard, and some say it's even better than from the bottle. But you can choose to use the full-fat cream (yum) or make a diet, low-fat version using cinnamon rice milk (horchata). The choice is yours.
Hispanics make horchata from scratch, but for those without the time or patience, you can buy a "starter" and just mix the base and the liquor. Considering that my RumChata habit can be expensive, this is the way to go in my opinion. A bottle normally costs between $18-22.00, and it's easy to drink it between two people in just an evening.
Where Did RumChata Come From?
The origins of this divine libation started in Egypt as a drink prepared for the pharaohs from chufa, or tiger nut. The drink then made its way to Spain where it really took off and became a very popular summer drink. When the Spaniards settled Mexico, they found that chufa did not grow well in this part of the world, and they started making horchata with rice milk and mixing it with cinnamon, vanilla, and using either milk or water as the base. I can understand why the people of Spain love this drink. It makes me feel like sitting on a beach chair, relaxing, and not having a care in the world. RumChata was first sold in the United States in 2009 and has become a mega-craze.
RumChata French Toast
RumChata French toast is very easy to make, and although it already contains vanilla and cinnamon, I still add a sprinkle of each. I can't leave well enough alone with a recipe; I have to make it mine. Enjoy my morning of bliss.
Who says you're only supposed to drink after 10 AM? You can also make this dish for brunch. Serve it with butter or maple syrup, and you have a scrumptious start of the day.
You can definitely taste the alcohol in the French toast, especially if you let the bread soak up the liquid—so 21 and over, please.
Prep Time: 10
Total Time: 30
- 2 eggs
- 2/3 cup milk ( low fat or whole fat)
- 1/3 cup RumChata
- Slices of bread (regular or French bread)
- Sprinkle of Cinnamon and nutmeg
- 1 tsp vanilla
- 2 TBSP Butter
- Mix eggs, milk, RumChata, vanilla, and seasonings together in a shallow bowl. (Take a sip of RumChata.)
- Melt butter in frying pan on med-high heat. (Take another sip.)
- Dip each side of the bread in the milk mixture, letting the bread soak up the milk and RumChata. (Take a third sip.)
- Place in heated frying pan or skillet, and brown both sides. (Take a fourth or fifth sip. See a pattern here?)
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RumChata and Root Beer
RumChata Cocktails I've Made and Loved
RumChata and Root Beer
Mixing this creamy liquor and root beer is a very delightful drink and very easy to mix.
- Root beer (I prefer Dad's or A&W)
- Depending on how strong you like your drink you can mix 1:1 ratio, or two parts root beer to one part RumChata. I prefer the one third ratio, as I can drink several in one evening without feeling as though I've had too much to drink
Remember Rumchata contains cream and some soda pop has a high acidic content.
Exotic Hot Chocolate
My son gifted me a gift set at Christmas, and it came with a thermal ceramic mug, which is perfect for my tantalizing hot chocolate drink. I also had gingerbread marshmallows, and as they melted, it added a little bit of ginger flavor to my drink. Heaven in a cup. It's a wonderful winter drink to warm up your insides, and it's become my favorite winter drink. Even more than hot chocolate and Buttershots, that's why the Buttershots is still in the cabinet.
- Hot chocolate
- Marshmallows (optional)
- Mix as strong or mild as you like. Fill your mug 3/4 with hot chocolate, and fill the rest with alcohol. Or for a little more kick use a 2/3 hot chocolate and 1/3 liquor ratio.
Others have tried and loved:
- Pudding shots
- RumChata and Fireball
- Putting a little in coffee