Rumchata Cinnamon Swirl Cocktail Recipe
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.
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.