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Homemade Rum Chata

A creamy, cinnamon-laced Latin-inspired liqueur combining rum, cream, and warm spices, perfect for sipping over ice, mixing into cocktails or coffee.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 one-ounce servings
Course: Cocktail, Drinks and Beverages, Liqueur
Cuisine: Latin American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup light or white rum 80 proof minimum
  • 1 can 14 ounces sweetened condensed milk
  • 1 cup heavy cream or half-and-half
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of sea salt

Equipment

  • quart-sized glass jar with tight-fitting lid
  • Measuring cups and spoons
  • Whisk or spoon for stirring
  • Fine mesh sieve (optional)
  • Funnel (optional)

Method
 

  1. Gather all ingredients and a clean quart-sized glass jar with a tight-fitting lid.
  2. Measure and pour 1 cup of light or white rum into the jar.
  3. Add the entire 14-ounce can of sweetened condensed milk to the rum.
  4. Pour in 1 cup of heavy cream or half-and-half.
  5. Add 2 teaspoons of vanilla extract to the jar.
  6. Measure and add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  7. Sprinkle in a pinch of sea salt and secure the lid tightly.
  8. Shake the jar vigorously for 60 seconds until the mixture is smooth and uniform in color.
  9. Refrigerate the mixture for at least 24 hours to allow flavors to meld and smooth out.
  10. Before serving, shake the jar again to re-emulsify any separated cream.

Notes

Store in the refrigerator for up to two months. Shake well before each use and let rest for best flavor.