RumChata White Russian
A cinnamon-spiced twist on the classic White Russian that swaps heavy cream for RumChata, adding warm vanilla and spice notes to the coffee and vodka base.
- 1½ ozvodka
- 1 ozcoffee liqueur
- 2 ozrumchata
- Cinnamon stick and a sprinkle of ground cinnamon.garnish
- 1Fill a rocks glass with ice.
- 2Add vodka and coffee liqueur directly to the glass.
- 3Pour RumChata over the top and stir gently two or three times to create a soft swirl.
- 4Garnish with a cinnamon stick and a sprinkle of ground cinnamon.
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The White Russian cocktail emerged in the 1950s as a variation of the Black Russian, with cream added to soften the vodka and coffee liqueur base. RumChata was created by Tom Maas and launched in 2009 in Pewaukee, Wisconsin. It is made with Caribbean rum, real dairy cream, cinnamon, vanilla, and other natural flavors, drawing inspiration from horchata, the rice-based drink popular across Spain and Latin America. As RumChata spread from its Midwestern origins to bars and homes nationwide through the 2010s and 2020s, the RumChata White Russian became one of the most popular ways to use the liqueur, replacing cream entirely and adding a warm spiced character to the classic build.
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Everything you need to make a great RumChata White Russian at home.
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