Rumchata Sweet Potato Pie Cocktail Recipe
This drink combines the smooth taste of Rumchata with the cozy flavors of sweet potato, cinnamon, and vanilla. I like to keep things simple—easy tools, easy ingredients, and steps that don’t make me feel like I’m running a bar.
Equipment
- A shaker is pretty important for mixing the Rumchata, sweet potato puree, and the rest until it’s nice and smooth.
- I use a strainer to catch any pulp or ice before pouring.
- Measuring tools like a jigger or even just a small measuring cup help me get the right amounts.
- Sometimes I want the drink extra smooth, so I’ll use a fine mesh sieve.
- Glassware matters too—I usually pour this into a rocks or martini glass.
- And, if I’m feeling a little fancy, I keep a bar spoon nearby for stirring,
- A vegetable peeler to make cinnamon or nutmeg shavings for garnish.
Ingredients
I stick to a short ingredient list for this one. Here’s what I use:
- Rumchata 2 oz
- Sweet Potato Puree 1 oz
- Vanilla Vodka 1 oz
- Maple Syrup optional ½ oz
- Ground Cinnamon 1 pinch
- Ice For shaking
- Whipped Cream optional For topping
- Nutmeg or Cinnamon Stick For garnish
Instructions
- First, I fill my shaker with ice. Then I add Rumchata, sweet potato puree, vanilla vodka, maple syrup, and a pinch of cinnamon.
- I shake it up hard for about 20 seconds, just until it’s cold and everything’s mixed. Next, I strain the mixture into a glass—sometimes through a fine mesh strainer if I want it super smooth.
- Every now and then, I’ll add whipped cream on top and finish with a dusting of nutmeg or maybe a cinnamon stick for garnish. I drink it right away while it’s cold and creamy.
- This recipe makes one serving. If I’m making drinks for friends, doubling it is no big deal.
Notes
Sweet potato gives this drink a unique flavor and creamy texture. I always make sure the puree is blended really well so I don’t get any weird lumps.
If it ends up too thick, I’ll splash in a bit of milk to thin it out. This cocktail is rich, so I usually save it for dessert or when I want something indulgent.
If I’m in the mood for something lighter, I just use less sweet potato or maple syrup. Sometimes I blend and strain the mix ahead of time, then just shake it with ice when I’m ready to serve.
Garnishes like whipped cream, nutmeg, or a cinnamon stick are totally optional, but they make the drink look and taste a little more special. I always serve it chilled, never over ice, so it keeps that creamy look and feel.