Rumchata Cinnamon Swirl Cocktail Recipe

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I really like mixing drinks that are a little different from the usual. The Rumchata Cinnamon Swirl Cocktail? Sweet, creamy, with just the right bit of spice.

This recipe shows how to make a Cinnamon Swirl Cocktail with Rumchata and a few simple ingredients.

The mix of cinnamon and cream makes this drink taste almost like a dessert. Honestly, I love how easy it is—even if I’m not exactly a pro bartender.

Anyone looking for a new cocktail to try at home can jump right in. This one’s great for parties, or just a quiet night on the couch.

Rumchata Cinnamon Swirl Cocktail Recipe

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This Rumchata Cinnamon Swirl Cocktail brings sweet cream and warm spice together in one glass. I’ll run through the tools, ingredients, steps, and a few tips that make it work.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker
• Jigger or small measuring cup
• Short rocks glass
• Spoon
• Fine mesh strainer (optional for topping)
• Ice cubes

Ingredients

• RumChata 2 oz Chilled
• Vanilla vodka 1 oz
• Cinnamon syrup 0.5 oz
• Ice cubes –
• Ground cinnamon Pinch

Instructions

• First, I fill a cocktail shaker with ice. I pour in 2 ounces of RumChata, 1 ounce of vanilla vodka, and half an ounce of cinnamon syrup.
• I close the shaker and shake it hard—about 10 seconds. This chills and blends everything together.
• Then I strain the mix into a short rocks glass filled with fresh ice. I sprinkle a pinch of ground cinnamon on top, either with a spoon or a fine mesh strainer.
• Sometimes I’ll swirl the cinnamon around with a toothpick for that spiral look. If I want more cinnamon flavor, I’ll add a couple drops of syrup right on top.
• That’s it—it’s ready to serve.

Notes

Since RumChata has dairy, I keep it cold before mixing. If I make my own cinnamon syrup, I let it cool first.

Fresh ice really does make a difference. This cocktail is kind of a dessert drink, but honestly, it works as a sweet treat anytime.

It’s best served right after mixing so the ice doesn’t water it down. Sometimes I’ll swap vanilla vodka for spiced rum, or dust cocoa powder on top for a twist.

If I want a better swirl effect, I use the tip of a spoon or a toothpick to move the cinnamon garnish around right after pouring.

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Tasting Notes

The first thing I notice is how creamy the cocktail feels. It’s smooth and pretty rich, honestly.

The cinnamon pops right away—warm and sweet, kind of like a cinnamon roll. Here’s how I’d break down the main flavors:

The sweetness is obvious but not over the top. You can still taste the rum, but it doesn’t take over.

With another sip, the spices blend nicely with the creaminess. The finish is sweet and leaves a light, spicy aftertaste.

If I had to sum it up:

• The cocktail is creamy and smooth.
• It tastes like cinnamon toast with a hint of rum.
• The aftertaste is sweet and just a bit spicy.

The aroma is great too—a mix of vanilla, cinnamon, and cream. It really adds to the experience when you take a sip.

Substitute

I know it’s not always easy to find RumChata. If I need a substitute, I’m usually just hunting for something creamy with a bit of cinnamon kick.

Some options:

• Baileys Irish Cream plus a sprinkle of ground cinnamon
• Horchata liqueur if I still want that rice-milk taste
• Cinnamon Schnapps mixed with half-and-half

If I’m after a non-alcoholic version, I’ll grab regular horchata and toss in a pinch of cinnamon. That keeps the flavor in the right ballpark, minus the booze.

Sometimes I just mix vanilla coffee creamer with a little cinnamon. It’s not perfect, but honestly, it works if that’s all I’ve got.

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