How to make the best RumChata cocktail. The Pineapple Coconut RumChata Cocktail. Add all the ingredients, shake then strain over crushed ice.
I bought my first bottle of RumChata and have been experimenting with it. The first few rounds of experimenting were pretty promising. I just had to figure out the right ingredients to make something delicious.
I had just cleaned up my bar and was looking over my bottles. I had a friend coming over to hang out and of course that meant with a cocktail in hand. I grabbed ingredients that I knew where no fail. Pineapple Juice and coconut milk. The obvious choice would be rum. I have a nice selection of rums and there the white bottle of RumChata stood out. I grabbed it with fingers crossed that I could pull of a fantastic RumChata cocktail.
Let me say this Pineapple Coconut RumChata Cocktail is rich and creamy. With that being said it is also pretty heavy. I drank three of these while filming the video. I was pretty full and buzzed after it was all said and done.
You want to get the coconut milk in the can. I personally like the brand Thai Kitchen. It needs to be unsweetened coconut milk. Before opening the can give it a good shake. When you open the can milk may have separated or may be clumpy. Pour it into a microwaveable safe container or measuring cup. Heat for 20 to 30 seconds give it a good stir and it will be clump free.
Get a large ziplock bag and fill it 1/3 full of ice. Take a meat tenderizer (kitchen hammer) and hammer the ice until it is crushed. It is so worth to crush the ice in this cocktail. Make sure you have straws because that crushed ice makes this drink hard to sip!
How to make Simple Syrup
Simple syrup is equal parts sugar and water boiled until the sugar dissolves. If it is just two of us having a few drinks I will do half cup sugar and half cup water.
Watch me make my Pineapple Coconut RumChata Cocktail
Recipe for Pineapple Coconut RumChata Cocktail
You may also like my Coconut RumChata Pudding Shots