RumChata Milkshake

RumChata Milkshake

Three years ago, a friend of mine introduced me to a cream based liqueur called RumChata. It tastes like liquid Cinnamon Toast Crunch. In fact, some of my friends want to simply add Cinnamon Toast Crunch to RumChata and call it breakfast.I would not suggest that due to the alcohol content of RumChata and the sugar content in Cinnamon Toast Crunch. I thought about creating a boozy milkshake out of RumChata and topping it Cinnamon Toast Crunch–breakfast for dessert! I’ve cut back on drinking in the past few months, but did taste test the milkshake before and after the RumChata was in it. While the non-alcoholic version is still delicious, the RumChata brings this milkshake to a whole new level of yum.




This is a pretty simple recipe with essentially two steps: blend the milkshake and whip the whipping cream! Oh…then drink it. They sell RumChata in nips and this recipe requires only one nip. You might actually have a little left over in the nip. Put it in your coffee, on your ice cream, finish the shot!





Unlike some frozen alcoholic beverages, this is not loaded with calories. Although this is not exact, a shot of RumChata (1.5 oz) is 140 calories, a medium banana is 110 calories, unsweetened almond milk is 30 calories, and a forth of a cup of ice cream (either cinnamon bun or vanilla) is approximately 60 calories. You can enjoy the entire milkshake for 340 calories (without the whipped cream). Adding the whipped cream will increase the calories to about 540. Remember that this is dessert and can easily be shared; although I doubt that you’ll want to let your friend take a sip because it’s just that good.

Rumchata Milkshake


  • 1 medium banana (frozen)
  • 3/4 cup almond milk (you can also use cow’s milk or coconut milk)
  • 1/4 cinnamon bun or vanilla ice cream (cinnamon bun is a seasonal flavor) **
  • 3 tablespoons Rumchata **
    Cinnamon Whipped Cream:
  • 2 ounces heavy whipping cream
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1-1/2 teaspoon Rumchata **
  • 1 tablespoon Cinnamon Toast Crunch (optional garnish)
  • 1 teaspoon cinnamon sugar (optional garnish)


  1. In a blender, combine banana and almond milk. Blend until smooth. Add in ice cream and Rumchata. Pour into glass and chill in the refrigerator to avoid milkshake getting too melted while making the whipped cream.
  2. In a medium mixing bowl, measure heavy whipping cream and use a hand mixture to whip cream; it may take three to four minutes before cream because light and fluffy. When peaks have formed in cream, add vanilla, cinnamon, and Rumchata. If the whipped cream is not sweet enough, add half of a teaspoon of powdered sugar.
  3. Remove milkshake from refrigerator. Top with whipped cream, cinnamon toast crunch, and cinnamon sugar.


** If you cannot find cinnamon bun ice cream (Edy’s makes it in New England), you may use vanilla ice cream; however, you need to add 1 teaspoon light brown sugar and 1/2 teaspoon of cinnamon to kick up the cinnamon flavor.

** This milkshake has approximately one shot of liquor in it (1.5 oz). You can also make this beverage non-alcoholic. The milkshake tastes delicious without RumChata. You can add 1/4 cup extra ice cream to the milkshake to make up for the lack of liquid.

**The whipped cream can be made without RumChata. Add 1/4 teaspoon of vanilla (to make 1/2 teaspoon total) as well as 1/4 teaspoon of powdered sugar.

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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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