When I’m craving something warm and comforting, I usually reach for a RumChata Chai Toddy. This cocktail brings together the creamy sweetness of RumChata and the spicy kick of chai tea—it’s smooth, cozy, and just a little indulgent.
It’s super easy to make, honestly, and still feels special. Whether I’m curled up solo or sharing with friends, the cinnamon, vanilla, and chai spices in every sip just hit the spot.
If creamy drinks are your thing, or you’re just looking to shake up your chai routine, this is a fun, simple recipe to try.
Rumchata Chai Toddy Cocktail Recipe
Equipment
- A heatproof mug is a must, especially when it’s piping hot.
- If I’m using loose tea, a strainer comes in handy to fish out the leaves.
- I always keep a spoon nearby to stir in the RumChata or any sweetener.
- For toppings—if I’m feeling extra—a grater works for fresh nutmeg or cinnamon.
- Measuring cup or shot glass? Super helpful for getting the RumChata amount just right.
Ingredients
Here’s what I use:
- 1 chai tea bag or 1 tablespoon loose chai tea
- 3/4 cup hot water
- 2 oz RumChata
- 1-2 teaspoons honey or sugar optional, for more sweetness
- Whipped cream
- Ground cinnamon or nutmeg optional, for garnish
Instructions
- If I want it stronger, I just let it steep a bit longer. Once the tea’s ready, I remove the bag or strain out the leaves.
- If I’m in the mood, I’ll top it off with whipped cream and a sprinkle of cinnamon or nutmeg. I always serve it hot—nothing beats that on a chilly day.
- Want to make more? Just double up and work in batches.
Notes
Tasting Notes
When I take a sip, the first thing I notice is the creamy texture. It’s smooth and honestly really comforting.
Cinnamon and cardamom hit my taste buds first. The chai spices just blend so well with the sweet RumChata.
Here’s what stands out to me:
- Creamy dairy flavor
- Warm chai spices (cinnamon, cardamom, clove)
- Vanilla notes
- Gentle hints of rum
The drink’s only mildly sweet, which I like. There’s warmth from the spices, but nothing overpowering or harsh.
The aftertaste lingers with a light spice and a touch of vanilla. It’s pleasant, not heavy.
I think this cocktail is perfect for cool evenings. The mix of dairy and spice reminds me of classic chai, but with a creamy, boozy twist.
Substitute
If I don’t have RumChata on hand, I’ll just reach for another cream liqueur like Baileys, or sometimes I’ll throw together a homemade mix—cream and a splash of cinnamon liqueur. Both options keep that sweet, creamy vibe in the cocktail, though it’s never quite the same as the original.
When I’m skipping alcohol, I like to mix milk with chai tea and maybe a bit of vanilla syrup. It’s still cozy, just minus the buzz.
For the chai part, if I’m out of chai tea, I’ll just brew black tea and toss in a pinch of cinnamon, ginger, and cardamom. It’s not exactly the same, but the flavors get pretty close.
If I’m craving something less sweet, I’ll cut back on the sweetener or skip it entirely and just add more spices. It’s all about making the drink fit whatever I’ve got at home, honestly.

