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Rumchata Recipes for Anytime!!


RumChata….it is so much more than an enjoyable sip as it flows over the ice and into your mouth. Here I’ve compiled a few of the original RumChata recipes directly from their website. Enjoy!

RumChata Pumpkin Pie

Pumpkin Pie


6 oz RumChata
1/2 cup brown sugar
1 (15 oz) can of pumpkin
1 cup sweetened condensed milk
2 large eggs
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 – 9 inch unbaked pie crust


Preheat oven to 425 degrees Fahrenheit. Whisk pumpkin, brown sugar, eggs, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.


Sweet Potato Casserole

Sweet Potato CasseroleIngredients

1/3 cup RumChata
4 large sweet potatoes, scrubbed
3 Tbsp unsalted butter melted, plus more for greasing pan
1 Tbsp dark brown sugar
1 tsp kosher salt
1/4 cup coarsely chopped pecans


Preheat oven to 400 degrees Farenheit. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the melted butter, brown sugar, salt, RumChata and pepper to taste. Whisk the mixture until smooth.

With remaining butter grease an 8×8 inch casserole pan. Pour the sweet potato mixture into the pan and sprinkle the top with pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.


RumChata Pumpkin Spice Muffins


1 Box of Spice Cake Mix (can also used Carrot Cake Mix)
1 15 oz can of Pumpkin
1 tsp Fresh Ground Nutmeg
1 tsp Cinnamon
1 shot glass of Rumchata
Raisins are optional


Stir all ingredients together. Spoon into paper baking cups in a muffin tin. Bake at 350 degrees for 20-25 mins.

RumChata Pancakes


1/4 c RumChata
1 egg
1 c all purpose flour
1/2 c milk
2 tbs shortening
1 tbs sugar
3 tsp baking powder
1/2 tsp salt
1 tbs butter


Beat RumChata, egg, flour, milk, shortening, sugar, baking powder and salt together with a fork until smooth. Heat butter in griddle over medium heat until melted. Pour 3 Tbsp of the mixture onto the griddle and cook until golden brown about 1 minute per side.

RumChata French Toast

French ToastIngredients

3 eggs
1/2 cup milk
1/4 cup RumChata
8 slices white or french bread
1 tbs butter


Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.

RumChata Cheesecake


15 graham crackers, crushed
2 tbs butter, melted
32 oz cream cheese, softened
1 1/2 cups sugar
3/4 cup RumChata
4 eggs
1 cup sour cream
1 tbs vanilla extract
1/4 cup all-purpose flour


Preheat oven to 350 degrees Fahrenheit. Grease 9″ spring form pan. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pour filling over prepared crust. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving. Top with dollops of glazed strawberries or cherry pie filling to finish, if desired.




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