Rumchata Maple Cider Mule Cocktail Recipe
For this recipe, I use creamy RumChata, fresh apple cider, and a splash of maple syrup.
Mix it with ginger beer and you get a twist on the classic mule, but with warm hints of cinnamon and vanilla.
Equipment
- Copper mug or any sturdy glass
- Measuring jigger for liquids
- Bar spoon: for stirring.
- Ice scoop or large spoon
- Knife and cutting board for slicing apple or garnishes
Ingredients
Here’s what I use for a single cocktail:
- Rumchata Liqueur 2 oz
- Apple cider 2 oz
- Ginger beer 3 oz
- Maple syrup 0.5 oz
- Fresh lime juice optional 0.5 oz
- Ice cubes As needed
- Apple slices or cinnamon stick garnish Optional
Instructions
- I fill my copper mug with ice cubes first, just to get things nice and cold.
- Next, I pour in 2 oz Rumchata, 2 oz apple cider, and 0.5 oz maple syrup.
- If I want a bit of tang, I’ll add 0.5 oz of fresh lime juice.
- I stir it all together with a bar spoon—nothing fancy, just enough to mix.
- Then I top it with 3 oz ginger beer, pouring slowly so it keeps its fizz.
- Another gentle stir, just to mix in the ginger beer.
- For the finishing touch, I throw in a cinnamon stick or a few thin apple slices.
- I serve it right away while it’s still cold and fizzy—waiting too long and it just isn’t the same.
Notes
I like trying different ginger beers since some have more bite than others.
Honestly, I’d skip apple “juice” because it just makes everything too sweet.
If the maple syrup feels too strong, I just use a bit less.
On a cold day, warming the apple cider before mixing makes the drink cozy, though you’ll lose some fizz.
If I want to skip the alcohol, I leave out the RumChata and add extra cider and maybe a splash of cream.
Garnishes are fun, but not a must.