Chata Cafe Coco

Tonight’s cocktail is a tweak on Greg Mays’ Chata Cafe Cream cocktail of rumchata, rum, Kahlua, and cream. In my tweak, I used Malibu rum and substituted vodka for the cream. This cocktail looks subdued but has a nice little kick – definitely proving the adage don’t judge a book by its cover. The coffee flavors and sweetness from the Kahlua combined with the spicy sweetness from the Caruva Horchata and coconut notes from the Malibu make for a lot going on. The key to managing the sweetness was in the proportions – surprisingly more Kahlua and horchata than Malibu rum – and adding vodka to extend the drink without diluting it. This is a wonderful summer happy hour drink filled with Mexico and the Caribbean in your glass. And what could be bad about that? Nothing that I can tell!

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Chata Cafe Coco

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Ingredients

1½ oz Caruva Horchata
1½ oz Kahlua
1 oz Malibu coconut rum
1 oz vodka
cinnamon (optional)

Instructions

Add ice to a large shaker or glass.
Add the rum, horchata, Kahlua, and vodka.
Shake or stir to combine before straining into a martini glass.
Sprinkle lightly with cinnamon and serve.

Notes

For a simple dessert like drink, keep the Caruva Horchata in the freezer. Pour some into a highball glass over ice and enjoy!

Add ice to a large shaker or glass. Add the rum, horchata, Kahlua, and vodka. Shake or stir to combine before straining into a martini glass. Sprinkle lightly with cinnamon and serve.