18 Delicious RumChata Recipes for Sweet Tooths

Got a sweet tooth that just won’t quit? You’re in luck! Dive into the creamy, dreamy world of RumChata with our roundup of 18 Delicious RumChata Recipes that promise to satisfy your cravings. From cozy winter warmers to summer sippers, these easy-to-make treats are perfect for home cooks looking to add a splash of fun to their dessert game. Ready to stir up some magic? Let’s get started!

RumChata French Toast

Wake up your breakfast routine with this decadent RumChata French Toast, a boozy twist on the classic that’s sure to impress.

Ingredients

• 4 large eggs
• 1 cup RumChata
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 8 slices thick-cut brioche bread
• 2 tbsp unsalted butter
• Maple syrup and powdered sugar, for serving

Instructions

1. In a large bowl, whisk together the eggs, RumChata, milk, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
2. Heat a large skillet or griddle over medium heat and melt 1 tbsp of unsalted butter.
3. Dip each slice of brioche bread into the egg mixture, allowing it to soak for a few seconds on each side.
4. Place the soaked bread onto the hot skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
5. Repeat with the remaining slices, adding the remaining 1 tbsp of unsalted butter to the skillet as needed.
6. Serve the French toast warm, dusted with powdered sugar and drizzled with maple syrup.

The RumChata not only adds a creamy richness but also a hint of cinnamon and vanilla that makes this French toast irresistibly flavorful.

Tip: For an extra indulgent touch, serve with a dollop of whipped cream and a sprinkle of cinnamon on top.

RumChata Hot Chocolate

Warm up your winter evenings with this creamy, dreamy RumChata Hot Chocolate that’s as easy to make as it is indulgent.

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup RumChata liqueur
• Whipped cream and cinnamon, for garnish

Instructions

1. In a medium saucepan over medium heat, combine 2 cups whole milk and 1/2 cup heavy cream. Heat until warm but not boiling, about 3 minutes.
2. Whisk in 1/4 cup unsweetened cocoa powder and 1/4 cup granulated sugar until fully dissolved and the mixture is smooth, about 2 minutes.
3. Remove from heat and stir in 1/2 tsp vanilla extract and 1/2 cup RumChata liqueur.
4. Pour into mugs and top with whipped cream and a sprinkle of cinnamon.

The magic of RumChata adds a creamy, cinnamon-vanilla twist to classic hot chocolate, making it a festive treat that’s sure to impress.

Tip: For an extra cozy touch, warm your mugs with hot water before pouring in the hot chocolate.

RumChata Cheesecake

Indulge in the creamy, dreamy flavors of this RumChata Cheesecake, a delightful twist on the classic dessert that’s sure to impress at any gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup RumChata
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
2. In a large bowl, beat the cream cheese and 3/4 cup granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in 1/2 cup RumChata, 1 tsp vanilla extract, and 1/4 tsp salt until fully incorporated.
3. Pour the filling over the crust. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours before serving.

The RumChata adds a subtle cinnamon and vanilla warmth to the cheesecake, making it a standout dessert that’s as flavorful as it is creamy.

Tip: For an extra touch of elegance, drizzle with caramel sauce and sprinkle with cinnamon before serving.

RumChata Banana Bread

Imagine biting into a slice of banana bread where the creamy, cinnamon-kissed flavors of RumChata take this classic treat to new heights. This RumChata Banana Bread is a delightful twist on the traditional recipe, perfect for those who love a little extra warmth in their baked goods.

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup RumChata
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, RumChata, melted butter, granulated sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until the flour is incorporated.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The RumChata not only adds a unique flavor but also ensures the bread stays incredibly moist, making each slice irresistibly tender. The hint of cinnamon ties everything together for a comforting treat that’s perfect with your morning coffee or as a sweet evening snack.

Tip: For an extra indulgent twist, drizzle the cooled bread with a simple glaze made from powdered sugar and a splash of RumChata.

RumChata Pancakes

Start your morning with a twist by adding a splash of RumChata to your pancake batter for a creamy, cinnamon-infused delight.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/4 cup RumChata
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1/4 cup RumChata, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

The RumChata not only adds a unique cinnamon-vanilla flavor but also creates an incredibly tender texture in these pancakes.

Tip: For an extra indulgent treat, drizzle with caramel sauce and a sprinkle of cinnamon sugar before serving.

RumChata Milkshake

Indulge in the creamy, dreamy delight of a RumChata Milkshake, a boozy twist on the classic dessert that’s perfect for sipping on a warm evening.

Ingredients

• 2 cups vanilla ice cream
• 1/2 cup RumChata liqueur
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• Whipped cream, for garnish
• Cinnamon stick, for garnish

Instructions

1. In a blender, combine the vanilla ice cream, RumChata, milk, and 1/2 teaspoon of ground cinnamon.
2. Blend on high speed until smooth and creamy, about 30 seconds.
3. Pour the milkshake into a chilled glass.
4. Top with a generous swirl of whipped cream and garnish with a cinnamon stick.

The RumChata Milkshake stands out with its smooth blend of cinnamon and vanilla, offering a grown-up take on the traditional milkshake that’s irresistibly creamy.

Tip: For an extra cinnamon kick, rim your glass with a mixture of sugar and cinnamon before pouring in the milkshake.

RumChata Cupcakes

These RumChata Cupcakes are a delightful twist on the classic dessert, infusing the creamy, cinnamon-spiced flavor of RumChata into every bite. Perfect for those who love a little boozy sweetness in their treats!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup RumChata
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp RumChata (for glaze)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in 1/2 cup RumChata, 1/4 cup whole milk, and 1 tsp vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
8. For the glaze, whisk together 1/2 cup powdered sugar and 2 tbsp RumChata until smooth. Drizzle over cooled cupcakes.

The magic of these cupcakes lies in the RumChata glaze, which soaks into the cake for an extra moist and flavorful experience. It’s a subtle boozy kick that elevates the entire dessert.

Tip: For an extra cinnamon kick, sprinkle a little cinnamon sugar on top of the glaze before it sets.

RumChata Ice Cream

Who knew your favorite creamy liqueur could transform into a decadent ice cream? This RumChata Ice Cream is a boozy, cinnamon-kissed treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup RumChata liqueur
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes, stirring occasionally.
2. Remove the saucepan from the heat and stir in 1 cup RumChata liqueur and 1 teaspoon vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving, or until firm.

The magic of this recipe lies in the RumChata’s ability to keep the ice cream scoopably soft, thanks to its alcohol content, while infusing every bite with its signature cinnamon-vanilla warmth.

Tip: For an extra festive touch, sprinkle a little extra cinnamon on top before serving.

RumChata Bread Pudding

Imagine ending your dinner on a sweet note with this decadent RumChata Bread Pudding, a creamy twist on the classic dessert that’s sure to impress.

Ingredients

• 6 cups day-old French bread, cubed
• 4 large eggs
• 1 cup RumChata
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, RumChata, whole milk, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Add the cubed French bread (and raisins if using) to the bowl, gently tossing to ensure every piece is soaked in the custard mixture. Let it sit for 10 minutes to absorb.
4. Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 45-50 minutes, or until the top is golden and the center is set.
5. Allow the bread pudding to cool for 10 minutes before serving. The RumChata not only adds a unique flavor but also creates an irresistibly creamy texture that sets this dessert apart.

Tip: For an extra indulgent touch, drizzle with caramel sauce or serve with a scoop of vanilla ice cream.

RumChata Cinnamon Rolls

Imagine waking up to the sweet, spiced aroma of RumChata cinnamon rolls baking in your oven—this recipe turns that dream into a delicious reality.

Ingredients

• 1 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup melted butter
• 1 large egg
• 4 cups all-purpose flour
• 1 tsp salt
• 1/2 cup RumChata
• 1 cup brown sugar
• 2 1/2 tbsp ground cinnamon
• 1/3 cup softened butter
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. In a large bowl, combine warm milk, yeast, and 1/2 cup granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in melted butter and egg. Gradually add flour and salt, mixing until a dough forms.
3. Knead dough on a floured surface for 5 minutes, then place in a greased bowl, cover, and let rise for 1 hour.
4. Roll dough into a 16×21 inch rectangle. Spread with 1/3 cup softened butter, then sprinkle with brown sugar and cinnamon.
5. Roll up dough tightly from the long side, cut into 12 slices, and place in a greased 9×13 inch pan. Cover and let rise for 30 minutes.
6. Preheat oven to 400°F. Bake rolls for 15 minutes, then pour 1/2 cup RumChata over the top. Bake for 10 more minutes until golden.
7. Mix powdered sugar and 1 tbsp milk to make a glaze. Drizzle over warm rolls before serving.

The RumChata not only adds a creamy, spiced flavor but also keeps the rolls irresistibly moist. Perfect for those who love their breakfast with a hint of indulgence.

Tip: For an extra boozy kick, brush the baked rolls with a little more RumChata before adding the glaze.

RumChata Tiramisu

Dive into the creamy, dreamy world of RumChata Tiramisu, where classic Italian dessert meets the sweet, spiced warmth of your favorite liqueur.

Ingredients

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese
• 1/2 cup granulated sugar
• 1/4 cup RumChata liqueur
• 1 cup strong brewed coffee, cooled
• 24 ladyfingers
• 2 tbsp unsweetened cocoa powder

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the mascarpone cheese, 1/2 cup granulated sugar, and 1/4 cup RumChata until well combined.
2. Quickly dip each ladyfinger into the cooled coffee and layer them in the bottom of a 9×9 inch dish.
3. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
4. Dust the top with 2 tbsp unsweetened cocoa powder. Cover and refrigerate for at least 4 hours, or overnight, to set.

The magic of this tiramisu lies in the RumChata’s cinnamon-vanilla notes, which add a cozy twist to every creamy bite.

Tip: For an extra boozy kick, drizzle a little extra RumChata over the ladyfingers before layering.

RumChata Pumpkin Pie

Imagine blending the creamy, cinnamon-kissed flavors of RumChata with the rich, spiced goodness of pumpkin pie—this recipe is your ticket to a dessert that’s as unforgettable as it is delicious.

Ingredients

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup RumChata
• 1 (9-inch) unbaked pie crust

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves until well combined.
3. Beat in the eggs one at a time, then stir in 1 cup RumChata until the mixture is smooth.
4. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving.

The RumChata not only adds a unique creamy texture but also infuses the pie with a subtle warmth that elevates the traditional pumpkin spice flavors.

Tip: For an extra indulgent touch, serve each slice with a dollop of whipped cream lightly dusted with cinnamon.

RumChata Chocolate Mousse

Indulge in the creamy, dreamy delight of RumChata Chocolate Mousse, a dessert that combines the smooth taste of chocolate with the sweet, cinnamon-kissed flavor of RumChata for an unforgettable treat.

Ingredients

• 1 cup heavy cream
• 1/2 cup RumChata
• 1/2 cup semi-sweet chocolate chips
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. In a medium bowl, whip 1 cup heavy cream until soft peaks form. Set aside.
2. In a small saucepan over low heat, combine 1/2 cup RumChata, 1/2 cup semi-sweet chocolate chips, and a pinch of salt. Stir continuously until the chocolate is completely melted and the mixture is smooth.
3. Remove the saucepan from heat and stir in 1 tsp vanilla extract and 2 tbsp powdered sugar until well combined.
4. Gently fold the chocolate mixture into the whipped cream until no streaks remain.
5. Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set.

The magic of this mousse lies in its velvety texture and the way the warmth of RumChata perfectly complements the richness of chocolate, making it a standout dessert for any occasion.

Tip: For an extra touch of elegance, garnish with a sprinkle of cinnamon or chocolate shavings before serving.

RumChata Apple Crisp

Imagine biting into a warm, spiced apple crisp with a creamy RumChata twist that makes every forkful irresistibly cozy. This dessert is a playful nod to classic comfort with a boozy, creamy surprise.

Ingredients

• 4 cups peeled and sliced apples (about 4 medium apples)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup RumChata
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup rolled oats

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. In a large bowl, toss the sliced apples with 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 cup RumChata until evenly coated. Spread into the prepared baking dish.
3. In another bowl, combine 1 cup all-purpose flour, 1 cup packed brown sugar, and 1/2 cup cold cubed butter. Use your fingers or a pastry cutter to mix until crumbly. Stir in 1/2 cup rolled oats.
4. Sprinkle the topping evenly over the apple mixture. Bake for 35-40 minutes, or until the topping is golden and the apples are bubbly.

The RumChata not only adds a creamy depth to the apples but also creates a sauce-like consistency that’s utterly divine with the crisp topping.

Tip: For an extra indulgent touch, serve warm with a drizzle of RumChata over the top or a scoop of vanilla ice cream.

RumChata Donuts

These RumChata Donuts are a dreamy twist on the classic, infusing the creamy, cinnamon-kissed liqueur into every bite for a treat that’s irresistibly tender and spiced.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup RumChata
• 1/4 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon.
2. In another bowl, mix 1/2 cup RumChata, 1/4 cup milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring just until the dough comes together.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of dough into the oil, frying in batches for about 2 minutes per side until golden brown.
5. Remove donuts with a slotted spoon and drain on paper towels. While still warm, dust with 1/2 cup powdered sugar.

The magic of these donuts lies in the RumChata, which not only flavors the dough but also ensures a melt-in-your-mouth texture that’s hard to resist.

Tip: For an extra boozy kick, brush the warm donuts with a little extra RumChata before dusting with powdered sugar.

RumChata Smoothie

Start your morning with a creamy, dreamy RumChata Smoothie that feels like a dessert but drinks like a breakfast.

Ingredients

• 1 cup vanilla ice cream
• 1/2 cup RumChata liqueur
• 1/2 cup milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes

Instructions

1. In a blender, combine 1 cup vanilla ice cream, 1/2 cup RumChata liqueur, 1/2 cup milk, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract.
2. Add 1 cup ice cubes to the blender.
3. Blend on high speed until smooth, about 30 seconds to 1 minute.
4. Pour into glasses and serve immediately.

The magic of this smoothie lies in the RumChata’s creamy cinnamon vanilla flavor, which transforms a simple blend into a luxurious treat.

Tip: For an extra cinnamon kick, rim your glasses with a mix of sugar and cinnamon before pouring.

RumChata Waffles

Start your morning with a twist by adding a splash of RumChata to your waffle batter for a creamy, cinnamon-infused breakfast treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 1/2 cup RumChata
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to medium-high heat and lightly grease it.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 1/2 cups milk, 1/2 cup RumChata, 2 large eggs, 1/4 cup melted butter, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
5. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions until golden and crisp, about 4-5 minutes.
6. Serve immediately with your favorite toppings.

The RumChata not only adds a unique flavor but also creates an incredibly tender texture that makes these waffles stand out from the rest.

Tip: For an extra indulgent touch, drizzle with caramel sauce and a sprinkle of cinnamon sugar before serving.

RumChata Caramel Flan

Imagine ending your dinner party with this creamy, dreamy RumChata Caramel Flan that’s as fun to make as it is to eat. It’s a delightful twist on the classic dessert, infused with the sweet, cinnamon-kissed flavors of RumChata.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1/2 cup RumChata
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, 1/2 cup RumChata, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Pour the mixture over the caramel in the baking dish.
3. Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of this flan lies in the silky caramel that forms a sauce over the spiced custard, creating a perfect balance of flavors and textures with every spoonful.

Tip: For an extra smooth flan, strain the custard mixture through a fine-mesh sieve before pouring it over the caramel.

Conclusion

We hope you’ve enjoyed this sweet journey through 18 irresistible RumChata recipes! Whether you’re a seasoned baker or just starting out, there’s something here for every sweet tooth. Don’t forget to try these treats, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking, and here’s to many delicious moments ahead!