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How to Make Your Own Copycat Rum Chata

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Ingredients
 

  • 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.