Monday, September 2, 2013

Rum Chata Recipes!

Our son in California has been tweeting about drinks made with Rum Chata Liqueur.
I decided to do some research about the Liqueur and here's what I discovered.
The Liqueur has been out about 4 years. It's considered a Cream Liqueur. It's a blend of Caribbean Rum and Wisconsin Dairy Cream flavored with Cinnamon, Vanilla and other "secret" Spices.
It was inspired by Horchata, a popular drink in Mexico and Spain. I actually have a recipe for homemade Horchata that I've had for many years.  I'll post it later on the blog.
Rum Chata contains homogenized cream and doesn't need refrigeration. It has a shelf life of at least 6 months without refrigeration.


In addition to cocktails made with the liqueur, there are many recipes available.
I've chosen to post 3 Cocktails, Hot Chocolate and 2 recipes. One Savory recipe and one Sweet recipe.
When the cocktail recipe refers to a "part", that refers to 1 ounce for an individual serving.

French Cream Cocktail:
1 oz. Rum Chata
2 oz. Cognac or Brandy
Combine  and serve over 3 ice cubes.

Bananachata:

2 parts Rum Chata
1 part Banana Liqueur
1 part Caramel Vodka
Banana slices for garnish

Mix the first 3 ingredients in a Cocktail Shaker over Ice, strain and serve on the rocks, garnish with Banana slices.


Pumpkin Pie Martini:

2 parts Rum Chata
1 part Vanilla Vodka
1 part Pumpkin Liqueur
Cinnamon for garnish

Shake over ice, strain, serve straight up, sprinkle with cinnamon.

Gingerbread Martini:

3 parts Rum Chata
1 part Gingerbread Syrup or Gingerbread Liqueur
2 parts Vanilla Rum
1 Gingerbread Cookie, crumbled for garnish

Shake over ice, strain, serve straight up, sprinkle with crumbled Gingerbread Cookie

Rum Chata Martini:
2 parts Rum Chata
1 part Vanilla Vodka
Add to a cocktail shaker over ice, shake, strain and serve straight up or on the rocks.



Rum Chata Pumpkin Pie:

6 oz. Rum Chata
1/2 C brown sugar
1 ( 15 oz.) can of Pumpkin
1 C sweetened condensed milk
2 large eggs
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1 - 9" unbaked pie shell

Whisk together, in a medium bowl:
Rum Chata
brown sugar
pumpkin
milk
eggs
spices
salt
Mix well

Pour into crust
Bake at 425 degrees for 15 minutes
Reduce oven temperature to 350
Continue baking for 35 - 40 minutes.
A knife inserted into the pie should come out clean when finished baking.

Cool completely before serving.


Rum Chata Sweet Potato Casserole:

1/3 C Rum Chata
4 large Sweet Potatoes
3 TBS Butter, melted + more for greasing the casserole
1 TBS Dark Brown Sugar
1 tsp Salt
Pepper
1/4 chopped Pecans

Pre heat oven to 400 degrees
Pierce the potatoes with a fork in several places
Bake at 400 degrees for 45 - 60 minutes, until tender in the center, remove and set aside
Reduce the oven  temperature to 350 degrees

Scoop out the Potatoes and discard the skins
Place the potatoes in a bowl and mash until smooth
Add:
Rum Chata
melted Butter
Dark Brown Sugar
Salt
Pepper to taste
Whisk until smooth

Grease an 8"X 8" baking dish with additional Butter
Pour the mixture into the pan
Sprinkle with Pecans
Bake at 350 degrees for 30 - 40 minutes
Serve hot!


Rum Chata Hot Chocolate:

2 boxes of Andes Mints, roughly chopped
1 bottle of Rum Chata
2 - (14oz.) cans of Sweetened Condensed Milk
1 C Heavy Cream
4 C Whole Milk


Pineapple Upside Down Cake

2 parts Rum Chata
1/2 part Whipped Vodka

A Splash of Pineapple Juice
A Splash of Grenadine.
In a Shaker with Ice and strained into a Shot Glass.




Place all ingredients in a saucepan, heat on low until the chocolate is completely melted and incorporated. Stir continuously.
You can also pour all of the ingredients into a slow cooker and heat on high for 2 hours. Stir occasionally to incorporate the chocolate as it melts.


Enjoy!
Peace in the Kitchen!








No comments:

Post a Comment