17 Delicious RumChata Recipes for Every Occasion

Hey there, fellow home cooks! If you’re looking to spice up your drink and dessert game, you’re in for a treat. RumChata, with its creamy, cinnamon-kissed flavor, is the star of our show today. From cozy winter warmers to refreshing summer sips, we’ve rounded up 17 irresistible recipes that’ll make every occasion a bit more special. Ready to dive into deliciousness? Let’s get started!

RumChata French Toast

Absolutely no morning is complete without this boozy, creamy twist on classic French toast. RumChata brings the party to your breakfast plate—let’s dive in.

Ingredients

• 4 thick slices brioche bread (stale works best)
• 3 large eggs
• 1/2 cup RumChata (or adjust for stronger flavor)
• 1/4 cup whole milk (or any milk you prefer)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter (for frying)
• Maple syrup and powdered sugar (for serving)

Instructions

1. In a shallow bowl, whisk together eggs, RumChata, milk, vanilla extract, and cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and melt 1 tbsp butter, swirling to coat the pan.
3. Dip one slice of brioche into the egg mixture, letting it soak for 10 seconds per side for maximum flavor.
4. Transfer the soaked bread to the skillet and cook for 2-3 minutes per side, until golden brown and slightly crispy.
5. Repeat with remaining slices, adding more butter as needed to prevent sticking.
6. Serve immediately with a drizzle of maple syrup and a dusting of powdered sugar.

You’ll love the custardy interior and the crispy edges of this French toast. For an extra indulgent twist, top with whipped cream and a sprinkle of cinnamon.

RumChata Cheesecake

Let’s dive into a dessert that’s creamy, dreamy, and packed with the cozy flavors of RumChata. This no-bake cheesecake is your next party showstopper, ready in just a few simple steps.

Ingredients

• 2 cups graham cracker crumbs (store-bought or homemade)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened (room temp for smoother mixing)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 cup RumChata (chill for best results)
• 1 tsp vanilla extract (pure for better flavor)
• 1 cup heavy cream (cold, for whipping)

Instructions

1. Prep the pan: Lightly grease a 9-inch springform pan with butter. Line the bottom with parchment paper for easy removal.
2. Make the crust: Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into the pan’s base. Chill for 10 minutes to set.
3. Whip the cream: In a cold bowl, beat heavy cream to stiff peaks. Tip: Chill your beaters and bowl for faster whipping.
4. Mix filling: Beat cream cheese until smooth. Gradually add powdered sugar, then RumChata and vanilla. Fold in whipped cream gently to keep it airy.
5. Assemble: Pour filling over crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight for best texture.
6. Serve: Run a knife around the edge before releasing the springform. Garnish with cinnamon or extra RumChata drizzle.

Just imagine slicing into this velvety cheesecake—each bite is a perfect balance of sweet, spiced RumChata and rich creaminess. Try serving with a sprinkle of nutmeg or a side of caramelized bananas for an extra wow factor.

RumChata Hot Chocolate

Yum doesn’t even begin to cover this RumChata Hot Chocolate—creamy, dreamy, and with just the right kick. Perfect for those chilly nights when you need a hug in a mug.

Ingredients

• 2 cups whole milk (for extra creaminess)
• 1/2 cup heavy cream (or half-and-half for lighter version)
• 1/4 cup cocoa powder (unsweetened, sifted)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/2 cup RumChata (chill it first)
• Whipped cream and cinnamon (for garnish, optional)

Instructions

1. In a medium saucepan, combine whole milk and heavy cream over medium heat. Heat until just simmering, stirring occasionally to prevent scorching.
2. Whisk in cocoa powder and sugar until fully dissolved and no lumps remain, about 2 minutes. Tip: Sifting cocoa powder prevents clumps.
3. Remove from heat and stir in vanilla extract. Let cool slightly, about 1 minute, to avoid curdling the RumChata.
4. Gently stir in chilled RumChata until fully incorporated. Tip: Adding RumChata off the heat preserves its flavor and alcohol content.
5. Pour into mugs and top with whipped cream and a sprinkle of cinnamon if desired. Tip: For an extra festive touch, add a cinnamon stick stirrer.

Pure indulgence in every sip—this hot chocolate is velvety smooth with a cozy cinnamon finish. Serve it with a side of your favorite holiday cookies for the ultimate treat.

RumChata Pancakes

Outrageously delicious, these RumChata Pancakes are your weekend brunch game-changer. Fluffy, boozy, and utterly irresistible—let’s flip the script on basic pancakes.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 2 tbsp sugar (adjust to sweetness preference)
• 1 tbsp baking powder (for maximum fluff)
• 1/2 tsp salt (balances the sweetness)
• 1 cup RumChata (chilled for best results)
• 1 large egg (room temperature blends easier)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain.
2. In another bowl, beat the egg, then mix in RumChata, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F). Test with a drop of water—it should sizzle but not evaporate instantly.
5. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven.
7. Repeat with remaining batter, greasing the skillet as needed. Tip: Adjust heat if pancakes brown too quickly.

These pancakes are a dream—creamy, cinnamon-kissed, and just the right amount of sweet. Try stacking them high with a drizzle of caramel and a sprinkle of sea salt for a next-level treat.

RumChata Bread Pudding

Viral desserts don’t get cozier than this. RumChata Bread Pudding twists a classic with creamy, spiked goodness—bake it, share it, watch it disappear.

Ingredients

• 6 cups stale French bread, cubed (day-old works best)
• 2 cups whole milk (for richness, or sub half-and-half)
• 1 cup RumChata (chill it first for best blending)
• 4 large eggs (room temp blends smoother)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure adds depth)
• 1/2 tsp ground cinnamon (plus extra for dusting)
• Pinch of salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Arrange bread cubes in the dish—pack them snugly but don’t crush.
3. Whisk milk, RumChata, eggs, sugar, vanilla, cinnamon, and salt in a large bowl until fully combined—no streaks!
4. Pour mixture over bread. Press cubes down gently to soak up liquid. Let sit 15 minutes (timed for even absorption).
5. Bake 40-45 minutes until golden and set—center should barely jiggle.
6. Cool 10 minutes before serving. Dust with cinnamon if desired.

Ultra-creamy with a caramelized crust, this pudding’s spiked warmth pairs perfectly with vanilla ice cream or a drizzle of salted caramel. Leftovers? Yes, please—they’re even better next day.

RumChata Ice Cream

Lusciously creamy with a kick, this RumChata Ice Cream blends sweet cinnamon vibes with a boozy twist. Perfect for those who love their desserts with a little extra fun.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (the richer, the creamier)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup RumChata (chill it to keep the mix cold)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp ground cinnamon (or a dash more for spice lovers)
• Pinch of salt (balances the sweetness)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Stir in the RumChata, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours, or until firm.
5. Tip: For an extra smooth texture, let the ice cream sit at room temperature for 5 minutes before scooping.
6. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes for about 4 hours to break up ice crystals.
7. Tip: Garnish with a sprinkle of cinnamon or a drizzle of caramel for an Instagram-worthy finish.

Now, this RumChata Ice Cream is a dreamy, creamy delight with a hint of cinnamon and a boozy undertone. Serve it in a chilled glass with a side of crispy churros for the ultimate treat.

RumChata Milkshake

Now, let’s blend up a creamy, dreamy RumChata milkshake that’s like dessert in a glass. This boozy shake is your ticket to a quick, indulgent treat that screams summer vibes.

Ingredients

• 2 cups vanilla ice cream (softened for easier blending)
• 1/2 cup RumChata (chill it first for a frostier shake)
• 1/4 cup milk (whole milk for richness, or almond milk for a lighter version)
• Whipped cream (for topping, go crazy with it)
• Cinnamon (a sprinkle for that Instagram-worthy finish)

Instructions

1. Grab your blender and add the vanilla ice cream, RumChata, and milk.
2. Blend on high for 30 seconds or until smooth. Tip: If it’s too thick, add a splash more milk.
3. Pour into a chilled glass to keep it frosty longer.
4. Top with a generous swirl of whipped cream. Tip: Use a piping bag for a professional look.
5. Finish with a dusting of cinnamon for that extra flair. Tip: Freshly ground cinnamon has the best aroma.

Here’s the scoop: This milkshake is luxuriously smooth with a hint of cinnamon and vanilla. Serve it with a straw and a spoon to get every last drop, or jazz it up with a cinnamon sugar rim for extra pizzazz.

RumChata Cupcakes

Make your taste buds dance with these RumChata cupcakes—boozy, creamy, and irresistibly fluffy. Perfect for spicing up your dessert game or celebrating any day that ends in ‘y’.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter cupcakes)
• 1/2 cup granulated sugar (adjust for sweetness preference)
• 1/4 cup RumChata (chill it for a stronger flavor)
• 1/2 cup unsalted butter, softened (or margarine for a lighter option)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and RumChata.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined; avoid overmixing.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely divine when served slightly warm, the RumChata cupcakes boast a moist crumb and a hint of cinnamon warmth. Top with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.

RumChata Tiramisu

Craving a boozy twist on the classic Italian dessert? This RumChata Tiramisu swaps traditional marsala for creamy, cinnamon-kissed RumChata—game changer.

Ingredients

• 1 1/2 cups heavy cream (chilled for best whip)
• 8 oz mascarpone cheese (room temp for smooth mixing)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 cup RumChata (plus extra for brushing)
• 24 ladyfingers (crispy, not soft)
• 1/2 cup strong brewed coffee, cooled (espresso works too)
• 2 tbsp cocoa powder (for dusting)

Instructions

1. Whip heavy cream in a large bowl until stiff peaks form, about 3-4 minutes.
2. Fold in mascarpone, sugar, and 1/2 cup RumChata until just combined—don’t overmix.
3. Quick-dip each ladyfinger into coffee, then arrange in a single layer in an 8×8 dish.
4. Brush dipped ladyfingers lightly with extra RumChata for that boozy kick.
5. Spread half the mascarpone mixture over the ladyfingers, smoothing with a spatula.
6. Repeat layers: ladyfingers, RumChata brush, mascarpone mix.
7. Chill for at least 4 hours, or overnight for flavors to meld.
8. Dust with cocoa powder before serving—use a sieve for even coverage.

Get ready for layers of creamy, coffee-soaked goodness with a hint of cinnamon spice. Serve chilled with a drizzle of RumChata for extra decadence.

RumChata Pumpkin Pie

Fall into the season with this creamy, spiced RumChata Pumpkin Pie that’ll steal the spotlight at any gathering. Blend the warmth of pumpkin with the smooth kick of RumChata for a dessert that’s anything but basic.

Ingredients

– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 3/4 cup RumChata (chill for a smoother blend)
– 1/2 cup granulated sugar (adjust for sweetness)
– 2 large eggs (room temperature for even mixing)
– 1 tsp ground cinnamon (freshly ground for best flavor)
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1 (9-inch) unbaked pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the perfect bake.
2. Whisk together the pumpkin puree, RumChata, sugar, eggs, cinnamon, ginger, cloves, and salt in a large bowl until smooth. Tip: Scrape the sides of the bowl to incorporate all ingredients evenly.
3. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
4. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes. Tip: The pie is done when the center is set but still slightly wobbly.
5. Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to firm up. Tip: For cleaner slices, chill the pie in the fridge for an additional hour.

Rich in flavor with a velvety texture, this RumChata Pumpkin Pie is a dream. Serve each slice with a dollop of whipped cream and a sprinkle of cinnamon for an extra cozy touch.

RumChata Banana Bread

Let’s shake up your banana bread game with a boozy twist that’ll have everyone begging for seconds. This RumChata Banana Bread is moist, rich, and just the right amount of indulgent.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 3/4 cup brown sugar (pack it tight for maximum moisture)
• 2 large eggs (room temperature blends smoother)
• 1/4 cup RumChata (chill it first to keep the batter cool)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (spoon and level to avoid dense bread)
• 1 tsp baking soda (fresh for the best rise)
• 1/2 tsp salt (balances the sweetness)
• 1/2 tsp cinnamon (adds a warm spice note)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan. Tip: Use butter for extra flavor.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay for texture.
3. Whisk in the melted butter, brown sugar, eggs, RumChata, and vanilla until fully combined.
4. Sift in the flour, baking soda, salt, and cinnamon. Fold gently to avoid overmixing. Tip: Overmixing leads to tough bread.
5. Pour the batter into the prepared pan and smooth the top. Tap the pan to remove air bubbles.
6. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover with foil at 40 minutes if browning too fast.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yield a slice of this RumChata Banana Bread and marvel at its tender crumb and creamy, spiced undertones. Serve it warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra decadent treat.

RumChata Cinnamon Rolls

Unleash your inner pastry chef with these boozy, creamy RumChata cinnamon rolls that’ll have your kitchen smelling like a dessert paradise.

Ingredients

• 1 cup whole milk (warmed to 110°F for perfect yeast activation)
• 1/2 cup RumChata (chill it first for a thicker consistency)
• 4 cups all-purpose flour (spooned and leveled to avoid dense rolls)
• 1/2 cup granulated sugar (for a touch of sweetness)
• 1/4 cup unsalted butter, melted (cool slightly before adding)
• 1 large egg (room temperature blends better)
• 1 packet instant yeast (about 2 1/4 tsp for quick rising)
• 1 tsp salt (balances the sweetness)
• 1/2 cup brown sugar (packed for that gooey filling)
• 2 tbsp ground cinnamon (adjust for spice preference)
• 1/4 cup softened butter (for spreading on the dough)

Instructions

1. In a large bowl, whisk together warmed milk, RumChata, melted butter, and egg until smooth.
2. Add flour, granulated sugar, yeast, and salt to the wet ingredients. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 5 minutes until elastic. Tip: If sticky, add a tablespoon of flour at a time.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. Roll out dough on a floured surface to a 16×12 inch rectangle. Spread softened butter evenly over the surface.
6. Sprinkle brown sugar and cinnamon over the buttered dough. Tip: Leave a 1-inch border for easier rolling.
7. Roll the dough tightly from the long side, pinching the seam to seal. Cut into 12 even slices.
8. Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes until puffy.
9. Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown. Tip: Tent with foil if browning too quickly.
10. Let cool slightly before serving. Drizzle with extra RumChata for an adult twist.

Now these rolls are a game-changer—soft, fluffy, with a kick of RumChata in every bite. Serve them warm with a side of coffee for the ultimate breakfast indulgence.

RumChata Chocolate Mousse

Zesty and indulgent, this RumChata Chocolate Mousse is your next dessert obsession. Blend creamy RumChata with rich chocolate for a treat that’s both boozy and smooth.

Ingredients

• 1 cup heavy cream (chill for best results)
• 1/2 cup RumChata (or adjust for desired booziness)
• 1/2 cup semi-sweet chocolate chips (melted, for smooth texture)
• 2 tbsp powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a large bowl, whip the chilled heavy cream until soft peaks form, about 3 minutes.
2. Gently fold in the RumChata, melted chocolate chips, powdered sugar, and vanilla extract until fully combined.
3. Divide the mixture into serving glasses and chill in the refrigerator for at least 2 hours, or until set.
4. Before serving, garnish with a sprinkle of chocolate shavings or a drizzle of RumChata for an extra flair.

Heavenly creamy with a hint of cinnamon spice, this mousse is a dream. Serve in espresso cups for a chic twist or layer with crushed cookies for added crunch.

RumChata Apple Crisp

Transform your dessert game with this boozy, cozy twist on classic apple crisp. RumChata adds a creamy, spiced kick that’ll have everyone asking for seconds.

Ingredients

• 4 cups peeled, sliced apples (Granny Smith for tartness, or Honeycrisp for sweetness)
• 1/2 cup RumChata (chill it for a smoother mix)
• 1 cup old-fashioned oats (not instant for better texture)
• 1/2 cup brown sugar (pack it tight for richness)
• 1/4 cup melted butter (unsalted to control sweetness)
• 1 tsp cinnamon (add a pinch more for extra warmth)
• 1/4 tsp nutmeg (freshly grated if possible)

Instructions

1. Preheat your oven to 375°F. Grab a 9×9 baking dish—no need to grease it.
2. Toss the sliced apples with RumChata in a bowl. Let them soak for 10 minutes to absorb the flavors.
3. In another bowl, mix oats, brown sugar, melted butter, cinnamon, and nutmeg until crumbly. Tip: Use your fingers for the perfect crumb texture.
4. Spread the apple mixture evenly in the baking dish. Sprinkle the oat topping over the apples, covering them completely.
5. Bake for 30 minutes, or until the topping is golden and the apples bubble at the edges. Tip: Place a baking sheet underneath to catch any drips.
6. Let it cool for 5 minutes before serving. Tip: Serve warm with a drizzle of RumChata for an extra indulgent touch.

Creamy, spiced, and irresistibly crunchy, this RumChata Apple Crisp is a fall fantasy. Try it à la mode with cinnamon ice cream for a next-level dessert experience.

RumChata Coconut Cake

Make your taste buds dance with this RumChata Coconut Cake—boozy, creamy, and utterly irresistible.

Ingredients

• 1 box white cake mix (or your favorite vanilla cake mix)
• 1 cup RumChata (for a non-alcoholic version, use coconut milk)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 large eggs
• 1 cup shredded coconut (toasted, for extra flavor)
• 1/2 cup sweetened condensed milk (adjust to sweetness preference)
• 1 cup whipped cream (for topping, chill before use)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, RumChata, vegetable oil, and eggs. Mix until smooth.
3. Fold in 3/4 cup of shredded coconut into the batter, saving the rest for garnish.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
5. While the cake is still warm, poke holes all over the top with a skewer and drizzle with sweetened condensed milk.
6. Let the cake cool completely, then spread whipped cream over the top and sprinkle with the remaining toasted coconut.
7. Chill for at least 1 hour before serving to let the flavors meld.

Crave-worthy layers of moist cake soaked in sweet milk and topped with fluffy cream. Serve chilled with a drizzle of extra RumChata for an adult twist.

RumChata Brownies

Make your dessert game unstoppable with these boozy, creamy RumChata brownies. They’re a boozy twist on the classic, packed with flavor and a hint of cinnamon.

Ingredients

• 1 cup unsalted butter (melted, for richness)
• 2 cups granulated sugar (adjust to sweetness preference)
• 4 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (or almond for a twist)
• 1 cup all-purpose flour (sifted, to avoid lumps)
• 3/4 cup cocoa powder (dark for depth)
• 1/2 tsp salt (balances sweetness)
• 1/2 cup RumChata (chilled, for best flavor)
• 1/2 cup white chocolate chips (optional, for extra creaminess)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, mix melted butter and sugar until fully combined.
3. Add eggs one at a time, then vanilla, mixing well after each addition.
4. Sift in flour, cocoa powder, and salt, stirring until just combined to avoid tough brownies.
5. Fold in RumChata gently, then white chocolate chips if using, for a boozy, creamy batter.
6. Pour batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs.
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Bite into these brownies for a moist, fudgy center with a crispy top. Serve warm with a drizzle of RumChata or a scoop of vanilla ice cream for an extra indulgent treat.

RumChata Rice Pudding

Forget everything you know about rice pudding—this RumChata twist is a game-changer. Creamy, dreamy, and with a hint of cinnamon-spiked booze, it’s dessert heaven in a bowl.

Ingredients

• 1 cup Arborio rice (short-grain works best for creaminess)
• 4 cups whole milk (for richness, but 2% works in a pinch)
• 1/2 cup RumChata (chill it first for the best flavor)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for the best taste)
• 1/2 tsp ground cinnamon (plus extra for garnish)
• Pinch of salt (balances the sweetness)

Instructions

1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, milk, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
3. Reduce heat to low and cook for 25 minutes, stirring frequently, until the rice is tender and the mixture has thickened.
4. Stir in the sugar, vanilla extract, and ground cinnamon. Cook for another 5 minutes, allowing the flavors to meld.
5. Remove from heat and gently fold in the chilled RumChata. Let the pudding sit for 5 minutes to slightly cool and thicken.
6. Serve warm or chilled, sprinkled with extra cinnamon on top for a spicy kick.

Whisk this pudding into your dessert rotation for a creamy, spiced treat that’s anything but ordinary. Top with whipped cream or fresh berries for an extra indulgent twist.

Conclusion

Kickstart your next gathering with these 17 irresistible RumChata recipes, perfect for any occasion! Whether you’re cozying up with a warm drink or toasting to good times, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking and cheers to delicious moments!