Here are my Top 10 ways to enjoy the cream-based liqueur. It is similar in style to Bailey’s Irish Crème, but rum instead and with cinnamon-y goodness.
1. Straight over ice~ Keep it simple.
2. French Toast~ Dipped in RumChata instead of milk only makes any brunch better. There is an official recipe, but I felt it diluted the RumChata flavor too much so instead just replaced the milk in my normal recipe and it worked great.
3. Winter Warm up~ Using hot cocoa packets for a quick hot drink, mix with RumChata and pour into saucepan. Heat thoroughly, pour into cups and enjoy while sitting by the fireplace.
4. Morning Wake up~ Make your morning java as normal then pour in RumChata instead of creamer, stir and enjoy. You can also pour RumChata into ice cube tray, freeze and use with normal coffee over the ice cubes in a glass for iced coffee deluxe.
5. Cheesecake~ Yes… cheesecake. Do I really need to say anymore than that? Here’s the recipe:
RumChata Cheesecake (from website)
15 graham crackers, crushed
2 tbs butter, melted
32 oz cream cheese, softened
1 1/2 cups sugar
3/4 cup RumChata
1 cup sour cream
1 tbs vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees Fahrenheit. Grease 9" spring form pan. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pour filling over prepared crust. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.
6. Whipped Cream~ This is actually how I tasted it first. While at Chef Greg’s Canvas and Cuisine class at Indiana Grand casino, he poured it into an aerosol can and created whipped topping for individual pumpkin tarts. Feel free to put the whipped cream in your hot chocolate also.
7. Kentucky Cocktail~ Pour 3 parts RumChata to 1 part favorite bourbon into Boston shaker with ice. Shake, pour into short glass and enjoy while betting on the thoroughbreds.
8. Cupcakes~ Okay, you could also use it on cake, so whichever is your favorite. I like it in the icing for spice cupcakes, or a bourbon icing on RumChata cupcakes.
RumChata Frosting (from RumChata website)
1 cup unsalted butter
3-4 cups confectioners sugar
1/4 tsp salt
1 T vanilla
(up to) 4 T RumChata
Cream butter at medium speed for 2-3 minutes. Add 3 cups of powdered sugar and mix at low speed until incorporated. Add vanilla, salt and 2 tablespoons RumChata and mix at high speed for 3 minutes, adding more sugar and RumChata until desired consistency is reached. Frost as desired.
9. Hot Tub Cocktail~ Pour (3 parts RumChata to 1 part Pisa, 1 part vodka) into Boston shaker with ice, Pisa liqueur, a splash of milk and caramel vodka, shake vigorously and pour into tall glass of ice or strain into martini glass.
10. Fruit Dip~ I use this in whipped cream form as a fruit dip and use bananas, apple slices and other fruits for a change of pace from the typical fruit dip. Okay, I also dip gingersnap cookies in it ~
Elizabeth J. Musgrave writes two magazine food and wine columns: Destination Dining and White Linen & Corks,and is a travel, features, food and wine writer, travel and food photographer, and performing arts and restaurant critic. Catch her as the Travel & Leisure Adviser on FOX59 Morning News Show. She also is a speaker, consultant and trainer for hospitality, travel and luxury businesses, P.R., and tourism groups, as well as a radio and television guest and host. Follow her on Twitter @GottaGo, LinkedIn and Facebook.