Ingredients
Scale
- 1 cup heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 cup white rum (use a good-quality rum for the best flavor)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom (optional, but adds depth)
- 2 tablespoons powdered sugar (adjust based on sweetness preference)
Instructions
- Mix the Creams:
- In a large bowl or pitcher, whisk together the heavy cream and sweetened condensed milk until well combined.
- Add the Flavors:
- Stir in the vanilla extract, ground cinnamon, ground nutmeg, and ground cardamom (if using) until everything is thoroughly mixed.
- Incorporate the Rum:
- Slowly pour in the white rum, stirring continuously to ensure that the mixture is smooth and well blended.
- Adjust Sweetness:
- Taste the mixture and, if desired, whisk in the powdered sugar to adjust the sweetness to your liking.
- Chill:
- Transfer the mixture to a bottle or container with a tight-fitting lid. Refrigerate the homemade RumChata for at least 2 hours to allow the flavors to meld and the mixture to chill thoroughly.
- Serve:
- Serve your homemade RumChata over ice, or use it in cocktails and recipes that call for RumChata. It’s also delicious in coffee or hot chocolate.
