RumChata Piña Colada
A tropical spin on the classic piña colada that uses RumChata in place of rum and cream, adding a warm cinnamon and vanilla note to the pineapple and coconut base.
- 1½ ozrumchata
- 2 ozpineapple juice
- 1 ozcoconut milk
- Pineapple wedge and fresh mint sprig.garnish
- 1Add RumChata, pineapple juice, and coconut milk to a cocktail shaker filled with ice.
- 2Shake well for 15 seconds until thoroughly chilled.
- 3Strain into a highball glass filled with crushed ice.
- 4Garnish with a pineapple wedge and a fresh mint sprig.
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RumChata, launched in 2009 in Pewaukee, Wisconsin, blends Caribbean rum with real dairy cream, cinnamon, and vanilla in a style inspired by horchata. Because RumChata already contains Caribbean rum as its base spirit, it pairs naturally with tropical ingredients. The RumChata Piña Colada gained significant attention on social media in the mid-2020s, with bartender-created versions reaching wide audiences on short-form video platforms. VinePair listed a coconut and pineapple RumChata combination among its recommended cocktails for the liqueur. The drink works best shaken and poured over crushed ice rather than blended, which keeps the cinnamon spice from being diluted.
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Everything you need to make a great RumChata Piña Colada at home.
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