If you haven't tried RumChata yet, you are missing out on a taste experience! RumChata captures the authentic flavor of traditional Mexican horchata in a delicious liqueur created from rice, sugar, cinnamon, vanilla, sweet cream and Caribbean rum. My husband and I had the pleasure of trying horchata when we traveled to Mexico and Costa Rica when we were in college taking a Spanish business course. Amazing experience - especially when it came to the food and beverages!
RumChata is light for a cream liqueur and it works well as an ingredient in cocktails, on it's own to sip as a dessert beverage, incorporated in recipes such as cakes and the delicious pancakes below or even pouring a dollop in your favorite coffee or hot chocolate drink!
- 1/4 cup RumChata liqueur
- 1 Egg
- 1 cup All-Purpose Flour
- 1/2 cup Milk
- 2 tbsp Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Butter
- Using a mixer or wire whisk, beat RumChata liqueur, egg, flour, milk, shortening, sugar, baking powder and salt together until smooth.
- Heat butter in griddle over medium heat until melted.
- Pour 3 Tbsp of the mixture onto the griddle and cook until golden brown about 1 minute per side.
Note: If you feel the batter is too thick for your pancake-making preference, thin out with either the milk, RumChata or a mix of both until you reach your desired consistency and then cook on the griddle!