Copycat Rumchata is a cream-based liqueur made with heavy cream, milk, dark rum, simple syrup, cinnamon, and nutmeg. It’s delicious over ice or in your favorite cocktail like a Naughty White Russian.

Pitcher of Homemade Rum Chata with froth neat the top of the glass pitcher on a white counter.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Copycat Rum Chata

If you are looking for a creamy and tasty versatile liqueur, this is the recipe you need to have on hand. It’s super simple to make, and there are so many ways to enjoy it! RumChata® is made in Wisconsin and is described as a Caribbean rum that blends with Mexican spices and Wisconsin dairy cream. It’s a little bit of cinnamon spice in every sip. Add some to your Rumchata Eggnog for a creamy holiday drink.


Cream: Since this is a cream-based liqueur, look for heavy cream (also known as heavy whipping cream).

Milk: I prefer whole milk for added creaminess to the beverage. You could use the milk you have on hand.

Simple Syrup: If you don’t have any on hand, it’s super easy to make your own simple syrup.

Spices: With spice as a descriptor of this drink, I added both cinnamon and nutmeg.

Rum: Generally, dark rum is used in RumChata®. If you use light rum, the flavor will differ. If you want this with less alcohol, start with about half of the amount of rum. You can always add more to taste.

Steps of adding milk, cream, simple syrup, rum, and spices to a glass pitcher to make homemade rumchata.

What is the Difference Between Rum Chata and Baileys Irish Cream?

Although both are cream-based liqueurs, there is a difference between RumChata® and Baileys Irish cream when it comes to flavor. Rumchata has rum and cinnamon flavor while Baileys Irish cream has a chocolate flavor with a base of whiskey. However, the two are often used interchangeably. A closer variety of Bailey’s is their cinnamon and vanilla variety if you want a closer match in taste.

Pouring prepared homemade rumchata to a mug.

How to Serve Rum Chata

As I stated above, there are many ways to enjoy this liqueur. Besides over ice, here are some of my favorite ways:

Canning jar filled with homemade RumChata.

How to Store Copycat Rum Chata

Unlike storebought RumChata®, this copycat Rum Chata does need to be stored in the refrigerator. We stored it for up to a week, and it was still okay, but the cream did separate from the mixture a bit. So, I would recommend using it within a few days. If you need it to last a little longer, add the rum right before using it.

5 from 7 votes

Copycat Rum Chata

Prep Time 5 minutes
Total Time 5 minutes
Copycat RumChata® is a cream-based liqueur made with heavy cream, milk, dark rum, simple syrup, cinnamon, and nutmeg.


  • 2 cups (476 g) heavy cream
  • 1 cup (245 g) whole milk
  • 1 cup (336 g) simple syrup
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • 1 cup (222 g) dark rum


  • In a large pitcher, add the heavy cream, milk, simple syrup, cinnamon, nutmeg, and rum. Stir until combined. (I used a milk frother to get the spices really evenly distributed, you can also use a blender.)
  • Serve over ice, or in your favorite cocktail.
  • Store in a sealed container in the refrigerator.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. You can make simple syrup. Combine 1 cup sugar and 1 cup water in a medium saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to cool.

  1. Have you made a alcohol free version? Can you get the same flavor with non-alcoholic rum flavoring?

  2. Made it.. loved it…! Note for next time however.. go easy on the blender or you end up with Rum Chata butter.. Lol

  3. What is the difference between this and old southern Milk Punch that has been around for so many generations? Just asking.

  4. That is so good! I made it with Vanilla Rum because that’s what I had. I’m going to try making peppermint Rum Chata next.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.