Alcoholic Beverage: Chai Rum Chata
Our favorite local restaurant, The Corner Stable, had this drink as a special. I just *had* to have it at home. I looked up some recipe ideas and this is what I found. I do not think this was exactly the same recipe... it wasn't super thick at the restaurant, but this recipe was a little too thin. The recipe called for 4oz/2oz and I think maybe if you added more Rum Chata and possibly a little milk that it'd better imitate the restaurant recipe.
I ended up trying this again and used Chai Latte (from the K-Cup Chai Latte). I did 10 oz on accident in the Keurig which watered it down a bit, then in my impatience I immediately put the Chai Latte into a cup with ice. So needless to say my Chai was REALLY watered down. Then I added 2 shots of Rum Chata. I think 1 shot of Rum Chata mixed into 4-6 oz of Chai Latte (already cooled) with some ice would do the trick.
Alcoholic Beverage #2: Rum Chata Root Beer Float
Saw this on Pinterest when I was looking for the recipe for Chai Rum Chata. The pin states to do 1 part Rum Chata, 2 parts Root Beer and we added ice cream because ice cream just makes everything better. Unfortunately the pin only seems to link to the picture, not to a blog post or anything. Daddy B thought the ice cream-rum chata-rootbeer was too much, but that any two would taste good together alternatively. I thought it was delightful though. He did try the Rum Chata and Root Beer by themselves the next day and it makes a really odd froth at the top... it tasted fine to me, but he said it was a weird texture for him and it felt like he was eating it.
Rum Chata Cake/Cupcakes
Last, but not least I decided today to make rum cake and rum chata was all I had. I don't do nuts so I left them off. I substituted rum chata for the dark rum and I also didn't have a real cake pan so I used some small pie pans and cupcake pans. As the pans were so much smaller, the cakes cooked in 25-30 min, rather than the 1 hr listed for my recipe.
This is the rum cake recipe passed down by my Grandma Ellen. I'm not sure if this was "her" recipe or if it came from the back of a package somewhere, but my sweet little Grandma liked to get us drunk on that cake! Just full disclosure, I'm not sure if the amount listed is the "drunk" dose or if she just let things get out of hand while pouring so if you use dark rum, keep that in mind. I imagine the recipe with dark rum would be a LOT stronger because I can definitely taste the Rum Chata in these, despite the fact that Rum Chata is lower proof. These were VERY tasty.
|This is my Grandma Ellen and me, a little while before she passed away from an awful form of breast cancer that she survived reoccurring several times. I used to fly up from Maryland to visit her and have "sleepovers" at Aunt Linda's apartment where she lived until she went to hospice. She'd rub my hair (my favorite thing which started when she or my mother would do that when I was a little girl) and I'd cry and tell her how much I'd miss her, and she'd reassure me. She always was looking out for everyone else, even when she was in pain. I miss her a LOT, but I feel closer to her now when I sew, thrift, or work on my do-it-yourself projects because I think she would have enjoyed hearing about them or seeing me do them. I just wish she could have been here to meet Daddy B and Baby G. I think I would've liked hearing her advice on parenting, seeing she always had good advice on relationships. It was interesting to hear her talk about her life and relationships with my grandfathers (both passed away early in life). I need to pick up a book that her sister, my great aunt Claire wrote, My Life, because it talks about their lives... they had an interesting history because they grew up moving back and forth between Quebec and America, while their parents were trying to succeed farming.|
1 cup chopped pecans or walnuts (optional)
1- 18.5 oz package of yellow cake mixx*
1- 3.75 oz package of instant vanilla pudding mix**
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (80 proof)***
1/4 cup of butter
1/4 cup of water
1 cup granulated sugar
1/2 cup dark rum (80 proof)***
Preheat oven to 325*F. Grease and flour a 10" tube pan or a 12 cup bundt pan. Sprinkle nuts over the bottom of the pan.
In a separate bowl, mix together all of the remaining cake ingredients together. Pour batter over the nuts. Bake for 1 hour****. Cool.
In a small saucepan, melt the butter and stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in Rum (or Rum Chata).
Invert the cake on a serving plate and prick the top. Drizzle and smooth the glaze evenly over the top and sides. Allow the cake to absorb the glaze. Repeat until the glaze is all gone.
**I used cook and serve pudding mix because that's all I had.
***As you can see, Grandma didn't play.
****Like I said in the top part of the post, I baked for a lot shorter time because I used smaller pans. I'd keep a close eye on it because 1 hour seems more appropriate for the bundt pans that Grandma used to use and I still wonder if it might not get a little crispy after that amount of time. The 30 min that I cooked mine at was probably the max before it would've started burning.
Rum Chata Hot Cocoa
Nothing too fancy, just add a splash (or more) of Rum Chata to your hot cocoa after playing outside in the snow!
And have some more cake... yum yum!