Get ready to meet your new favorite indulgence! This homemade non-alcoholic version of the classic liqueur is everything you want in a cozy drink—creamy, dreamy, and perfectly spiced. Whether you’re curling up on a chilly evening or looking for a sophisticated treat to share with friends, this recipe is a total game-changer. Trust me, once you taste that velvety blend of cinnamon and vanilla, you’ll never want the store-bought version again!
Why You’ll Love This Recipe
- Ultra-Creamy Texture: The combination of whole milk and heavy cream creates a mouthfeel that is pure luxury.
- Perfectly Balanced Spices: Warm cinnamon and a hint of nutmeg give it that signature “horchata-inspired” kick that we all crave.
- Alcohol-Free Magic: You get all the sophisticated, deep flavor of rum thanks to the extract, making it a treat everyone can enjoy any time of day.
Ingredients
Gather up these goodies to create your own bottle of liquid gold!
- Whole Milk: Provides a rich, smooth base for our drink.
- Heavy Cream: This is the secret to that “luscious” factor; it makes the drink incredibly thick and decadent.
- Sweetened Condensed Milk: Adds the perfect level of sweetness and a silky consistency that binds everything together.
- Vanilla Extract: Brings a warm, floral aroma that complements the spices beautifully.
- Non-Alcoholic Rum Extract: This is the star! It provides that complex, oaky rum flavor without the alcohol.
- Ground Cinnamon: Essential for that classic, cozy spice profile.
- Ground Nutmeg: Just a pinch adds a wonderful depth and earthiness.
- Honey or Maple Syrup: Adds a layer of natural sweetness and a subtle hint of caramel.
- Salt: Just a tiny pinch to make all those sweet and spicy flavors pop!
Note: The ingredients with full measurements are located right under the article in the recipe card.
How to Make the Recipe
Step 1: Warm the Dairy
In a medium saucepan, combine your whole milk and heavy cream over low heat. Let them get nice and cozy for about 3–4 minutes. Keep an eye on it—we want it warm and inviting, but definitely don’t let it reach a boil!
Step 2: Sweeten the Deal
Whisk in that silky sweetened condensed milk. Keep stirring until it’s fully dissolved and the mixture looks perfectly smooth and uniform.
Step 3: Infuse the Flavor
Now for the fun part! Stir in your vanilla, rum extract, cinnamon, nutmeg, honey, and that pinch of salt. Continue heating for another 2–3 minutes, stirring constantly. This allows all those aromatic spices to really “wake up” and blend into the cream.
Step 4: Cool and Chill
Remove the pan from the heat and let it come down to room temperature. Once cooled, pour your creation into a glass bottle or jar. Seal it tight and pop it in the fridge for at least 2 hours. Patience is key—chilling lets the flavors marry into something truly UNREAL!
Step 5: Shake and Serve
Give the bottle a really good shake (the spices like to settle at the bottom!) and pour yourself a glass.
Pro Tips for Making the Recipe
- Low and Slow is Key: Never rush the heating process. Keeping the heat low ensures the milk doesn’t scorch and the spices don’t become bitter.
- Strain for Extra Smoothness: If you want an ultra-silky texture without any spice “grit,” you can pour the mixture through a fine-mesh strainer or cheesecloth before bottling.
- The Extract Matters: Since there’s no actual liquor, use a high-quality non-alcoholic rum extract to get the most authentic flavor.
How to Serve
There are so many ways to enjoy this luscious treat:
- On the Rocks: Serve it in a lowball glass over a big cube of ice for a classic experience.
- Coffee Companion: Stir a splash into your morning coffee or an afternoon latte for a “Rum Chata” twist.
- The Ultimate Float: Pour it over a scoop of vanilla bean ice cream for a dessert that will blow your mind!
Make Ahead and Storage
Storing Leftovers
Keep your homemade Rum Chata in a sealed glass jar or bottle in the refrigerator. It will stay fresh and delicious for up to 5–7 days.
Freezing
Because of the high dairy content, I don’t recommend freezing this recipe, as the texture may separate once thawed.
Reheating
While this is traditionally served chilled, you can absolutely enjoy it warm! Simply heat a mug-full in the microwave or on the stovetop for a “hot horchata” vibe.
FAQs
1. Can I make this dairy-free? You sure can! You can swap the milk and cream for full-fat oat milk or coconut milk, and use a dairy-free sweetened condensed coconut milk. The flavor will be slightly different, but still totally delicious!
2. Why do I need to shake it before serving? Since we are using real ground cinnamon and nutmeg, they naturally settle at the bottom over time. A quick, vigorous shake ensures every sip is perfectly spiced!
3. Is there a substitute for rum extract? If you can’t find rum extract, you can use a bit of almond extract or even some butter extract, though the rum extract is what truly gives it that “Copycat” authentic taste.
4. Can I use this in baking? Absolutely! This mixture makes an incredible soak for Tres Leches cake or a flavorful addition to French toast batter. Get creative with it!
Copycat Rum Chata (Non-Alcoholic)
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream over low heat.
- Warm gently for 3–4 minutes, stirring occasionally, without allowing the mixture to boil.
- Add the sweetened condensed milk and whisk until fully dissolved and smooth.
- Stir in the vanilla extract, non-alcoholic rum extract, cinnamon, nutmeg, honey, and salt.
- Continue heating for another 2–3 minutes, stirring constantly to blend the flavors.
- Remove from heat and allow the mixture to cool to room temperature.
- Transfer to a glass bottle or jar, seal, and refrigerate for at least 2 hours before serving.
- Shake well before serving and enjoy chilled, over ice, or in coffee.