Our local liquor store has wine tastings and they often have a liquor to try as well. I tried Rum Chata there and loved it. Usually I just sip it from a small glass and savor the taste, but I decided to give some recipes a try with my all time favorite liquor.
Chai Rum ChataOur favorite local restaurant, The Corner Stable, had this drink as a special. I just *had* to have it at home.
I used (affiliate links) Cafe Escapes Chai Latte in my Cuisineart K-Cup machine. Brew the K Cup with 8 oz of water. Add 2 shots of Rum Chata. Add ice if desired.
I tried some other recipes, but this was an easy way to make it and I like how it comes out.
Rum Chata Root Beer FloatSaw 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
|My grandma and I before she passed on from breast cancer.|
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.
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!
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