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Homemade Rum Chata

A silky, creamy liqueur with notes of cinnamon, vanilla, and sweet cream that you can make at home for a fraction of the cost of the store-bought version. Ready in minutes with pantry staples, this homemade version tastes remarkably close to the original while letting you control the sweetness and spice levels.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 25 oz
Course: Drinks and Beverages
Cuisine: Caribbean-Inspired
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 bottle 750ml white or light rum
  • 1 can 14 oz sweetened condensed milk
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon ground cloves

Equipment

  • One clean 750ml glass bottle or mason jar with tight-fitting lid
  • Measuring cups and spoons
  • Whisk or long spoon
  • Fine mesh strainer or cheesecloth (optional)
  • Funnel
  • Labels for bottling

Method
 

  1. Open your 750ml bottle of white rum and pour it into your clean glass bottle or large mason jar.
  2. Pour one can (14 oz) of sweetened condensed milk into the rum slowly while stirring gently with a whisk. Stir constantly to help it incorporate fully.
  3. Add the full cup of heavy cream to the mixture and continue stirring steadily for about 2 minutes until the cream combines smoothly with the rum and condensed milk.
  4. Pour exactly 1 teaspoon of ground cinnamon into the bottle while stirring continuously.
  5. Stir in 1 teaspoon of pure vanilla extract into your mixture.
  6. Add 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of almond extract, and 1/8 teaspoon of ground cloves while stirring consistently.
  7. Stir vigorously for at least 2 to 3 minutes, making sure all spices dissolve completely and distribute evenly throughout the mixture. Take a small taste to check the balance of sweetness and spice, adjusting if needed.
  8. Screw the lid on your bottle tightly and store it in a cool, dark place for 2 to 3 days before first use to allow all the flavors to meld together.
  9. Always shake your bottle vigorously for about 30 seconds before each use, as the cream naturally separates slightly from the rum and spices over time.

Notes

Store in the refrigerator for up to 2 months or freeze for up to 6 months. Shake before each use to recombine separated ingredients. For less sweetness, reduce condensed milk to 12 oz and add 2 tablespoons of water. Use high-quality rum for best results. Let it age for 2-3 days minimum, or up to a week for more sophisticated flavor.