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–+ servings

RumChata Colada (Cocktail)

Rumchata Colada Recipe
A creamy, tropical twist on a piña colada that blends RumChata’s cinnamon-vanilla richness with coconut and pineapple. Quick to blend and beachy-delicious.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 cocktail

Equipment

  • Blender
  • Measuring cups and spoons
  • Tall or hurricane glass (chilled)
  • Knife and cutting board
  • Small plate or bowl (for shredded coconut)
  • Straw and spoon

Ingredients

  • 2 oz RumChata
  • 1 oz coconut rum or white rum
  • 3 oz pineapple juice fresh preferred
  • 1 oz coconut cream
  • 1 cup crushed ice
  • shredded coconut for rim and garnish
  • pineapple wedge for garnish

Instructions

  • Rim a chilled glass with shredded coconut using a dab of coconut cream to help it stick.
  • Add RumChata, coconut rum, pineapple juice, coconut cream, and crushed ice to a blender.
  • Blend on high for 20–30 seconds until smooth and frothy.
  • Pour into the prepared glass, garnish with shredded coconut and a pineapple wedge, and serve immediately.

Notes

Use fresh pineapple juice for brighter flavor. Adjust texture by adding more or less crushed ice. Swap coconut rum for white rum if preferred. For a nonalcoholic version, replace the rum with extra pineapple juice and a splash of coconut milk.