That's awesome Vino! I may have to give this a try. Never had Rumchata before. I've seen a couple recipes that call for it but never pulled the trigger. I just happen to have some Eclipse that I rarely use. Thanks for helping me figure out to use it! LOL! Cheers!
Ha! My man. I knew this would get your radars going. The bottled stuff "ain't so bad", which is a compliment where I'm from. 😂 Hope you're well, my friend. Cheers!
Vino how have I never had Rumchata?!!! lol!! My husband watched your video and said we need to make this!! I’m absolutely up for it!! Thanks friend!! Happy weekend!!
Happy Monday, Christine! Hope you and your hubby are eventually able to enjoy some of this RumChata. It's quite a hit with my hospitality clients. Cheers!!!
Just like the Shrub video, this is awesome to see "how the sauce is made", so to speak. This is an informative series!! I've never tried RumChata myself I don't think, but it's fun to see it made!! Cheers
This is one that I hope people will try. It's really delicious and I'm not even a cream liqueur guy. But it's always better when it's homemade. Cheers!
Theres a restraunt a few towns over from me called Mesita and they make their own rumchata and top it off with whipped cream and cinnamon. Best thing ever, i gotta make some for myself
That’s awesome. The homemade stuff isn’t a 1:1 taste wise but it’s better IMO. Just fresher and silkier. Plus you can bump up the cinnamon if you like. 👍🏾
I’m making a half batch of this as soon as I get home…. The people do not want me leaving to go home early today, but they might have to be disappointed…
Great video. Wondering: why not cook the rice as step 1? The rice and the rice water could then be used. The rice would chop up easier and lend a fuller mouth feel. I made it overnight and after I had the chopped rice strained out, I cooked it. It has a lot of good flavor and will be made into rice and raisins as a dessert. Also, I used ground cinnamon and it worked fine. I did find that a little extra heavy cream makes it all the more dreamy. My next batch will be done by cooking the rice first.
That actually sounds like a fantastic idea and I will try it next batch. I went with a traditional horchata recipe that I learned from my Mexican bar backs. Thanks for watching. Cheers!
Hi Lisa! Thanks for subbing. If you want to use a vanilla bean instead of vanilla extract, I would split open and empty the pod into the mixture during the maceration process. As for cinnamon sticks, I like to use Ceylon cinnamon. It’s softer to break and truer to taste. Lastly, use any rum you like. Spiced rum will add some unique notes that regular RumChata doesn’t have in it. I think that’s a fun idea! Cheers!
Boiled rice can make the drink too thick or gummy because the starches have already been cooked and released. It can also alter the flavor profile slightly, leaning towards a more porridge-like taste rather than the delicate, nutty essence of traditional horchata. Cheers!
How long does it last what the shelf life and I assume it needs to be in the fridge????? Can’t wait to try it looks wonderful also does it need to sit before drinking?
Hi, thanks for watching! Because the base is real horchata, the shelf life is about a week, though I've had subscribers tell me they've kept it up to two weeks. You can always halve the recipe or make it before a big gathering, like Thanksgiving or Christmas. It's ready to consume after the final blend. Just shake it before every use. Hope you enjoy. Cheers!
Three Questions:
1️⃣ Have you ever had RumChata?
2️⃣ Have you ever had traditional horchata?
3️⃣ What’s your favorite cream liqueur?
Cheers! 😉🤙🏽🥃
That's awesome Vino! I may have to give this a try. Never had Rumchata before. I've seen a couple recipes that call for it but never pulled the trigger. I just happen to have some Eclipse that I rarely use. Thanks for helping me figure out to use it! LOL! Cheers!
Thanks pal. There’s no better reason to use that bottle of Eclipse than for this homemade RumChata. 😉 Cheers!
"It ain't so bad" This stuff is great! LOL How you doing buddy. You know I love this stuff in my coffee. Well done for making your own though. Cheers!
Ha! My man. I knew this would get your radars going. The bottled stuff "ain't so bad", which is a compliment where I'm from. 😂 Hope you're well, my friend. Cheers!
Good presentation thanks
Thanks for watching, pal. Cheers! 🤙🏾
Sounds fun and delicious!
Thanks Pete. It's fun to riff with too. No rules!
wow 🤩 cool 👍🏽
Thanks Boyz! Cheers!
nice liqueur! never tried rumchata but it does look good... ever considered using S&C to make it? haha.. probably would be overkill
Thanks! I've never made it with a Jamaican rum. I'm not sure how that funk would work in it. Plus a cup of S&C would be hard to part with. lol.
Vino how have I never had Rumchata?!!! lol!! My husband watched your video and said we need to make this!! I’m absolutely up for it!! Thanks friend!! Happy weekend!!
Happy Monday, Christine! Hope you and your hubby are eventually able to enjoy some of this RumChata. It's quite a hit with my hospitality clients. Cheers!!!
AMAZINGGGGGGGGGGGGGGG. So glad I found you on here. Cant wait to make this
I’m glad you found the video, Trish! Hope you enjoy the recipe. 🙂
i love these videos for homemade cocktail mixes. they just taste so much better. thanks Vino. cheers
Is horchata something you or your family made/make?
Just like the Shrub video, this is awesome to see "how the sauce is made", so to speak. This is an informative series!! I've never tried RumChata myself I don't think, but it's fun to see it made!! Cheers
This is one that I hope people will try. It's really delicious and I'm not even a cream liqueur guy. But it's always better when it's homemade. Cheers!
Theres a restraunt a few towns over from me called Mesita and they make their own rumchata and top it off with whipped cream and cinnamon. Best thing ever, i gotta make some for myself
That’s awesome. The homemade stuff isn’t a 1:1 taste wise but it’s better IMO. Just fresher and silkier. Plus you can bump up the cinnamon if you like. 👍🏾
This sounds great!
Thanks, Rob. It's pretty dope.
I’m making a half batch of this as soon as I get home…. The people do not want me leaving to go home early today, but they might have to be disappointed…
I think you'll appreciate the process of making this. This and my coquito recipe are my go to winter batches.
Perfect. I will never have to buy any again
Also means you don't have to go outside in the 6 ft of snow. ❄️
I gotta say, you're definitely pushing me, slowly but surely, towards trying rum again. I may get there someday. This sounds delicious!
My man! Maybe when we eventually have that toast, we clink a couple of daiquiris to get things started. Cheers brother! 😉🤙🏽
@@CoachVinoLLC Indeed!
Great video. Wondering: why not cook the rice as step 1? The rice and the rice water could then be used. The rice would chop up easier and lend a fuller mouth feel. I made it overnight and after I had the chopped rice strained out, I cooked it. It has a lot of good flavor and will be made into rice and raisins as a dessert. Also, I used ground cinnamon and it worked fine. I did find that a little extra heavy cream makes it all the more dreamy. My next batch will be done by cooking the rice first.
That actually sounds like a fantastic idea and I will try it next batch. I went with a traditional horchata recipe that I learned from my Mexican bar backs. Thanks for watching. Cheers!
Interesting. I know about Rumchata but I've never had it. Not sure how I'd use it but it sounds good!
Think of it as a cleaner, brighter and more natural version of Bailey's.
Hi Vino!! ?… Vanilla sticks blend well or are there soft c sticks and can I use spiced rum? Thank you for this video! New subscriber!!❤
Hi Lisa! Thanks for subbing.
If you want to use a vanilla bean instead of vanilla extract, I would split open and empty the pod into the mixture during the maceration process.
As for cinnamon sticks, I like to use Ceylon cinnamon. It’s softer to break and truer to taste.
Lastly, use any rum you like. Spiced rum will add some unique notes that regular RumChata doesn’t have in it. I think that’s a fun idea! Cheers!
Great Video ❤❤ but what happens to the end result if the long grain rice is boiled??
Boiled rice can make the drink too thick or gummy because the starches have already been cooked and released. It can also alter the flavor profile slightly, leaning towards a more porridge-like taste rather than the delicate, nutty essence of traditional horchata. Cheers!
How long does it last what the shelf life and I assume it needs to be in the fridge????? Can’t wait to try it looks wonderful also does it need to sit before drinking?
Hi, thanks for watching! Because the base is real horchata, the shelf life is about a week, though I've had subscribers tell me they've kept it up to two weeks. You can always halve the recipe or make it before a big gathering, like Thanksgiving or Christmas. It's ready to consume after the final blend. Just shake it before every use. Hope you enjoy. Cheers!
@ thank you so much for getting back to me I really appreciate it can’t wait to try
so, not to start a fight, a blended rice pudding with rum! Too be fair that sounds amazing.
I don’t know, them sound like fightin’ words to me! 🥊
@@CoachVinoLLC Will settle the discussion over a whisky some day
I feel the first time sparkle had rumchata it was a rice pudding martini from our favorite waitresses of all time…
@@stephane.foisy.186 I can’t think of a better way to do so. 😉
Rumchata use to be Courtney's favorite drink and would drink it a lot in college
I'd be curious how she'd enjoy this more natural version.
Did you squeeze that rum yourself? Or suck it out of the spigot?
Thats 1 cup?! Lol holy fck