Rumchata rum balls recipe
This rumchata rum balls recipe is an easy, no bake holiday treat for grownups. These boozy bites are made with vanilla wafer cookies and warm spices, then rolled in cinnamon sugar. They are perfect for holiday gatherings and shipping to friends and family.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my traditional rum balls recipe and my gluten free rum balls recipes. For ease of browsing, you can find all of my rum ball recipes in one place.
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Rumchata balls
This simple no bake sweet comes together in no time and because the flavor develops even more overnight, it’s the perfect make ahead treat for the holidays.
Rumchata is a liqueur made with rum, cream, cinnamon, and vanilla. I’d never had it until recently, and it turns out, it makes a pretty tasty rum ball.
What you need to know
No bake rum balls are perfect for parties. Grab a few friends and make a double batch for all of your holiday gatherings or cookie exchanges, and they are perfect for sending in the mail.
The flavor develops even more overnight, so if you can make them a day ahead of time, do it. Also, they not not need to be refrigerated, but I prefer to keep them in the fridge. Keeping them cold helps them to set up to a firmer texture, and they’ll keep longer. If you leave them out at room temp, their “shelf life” is reduced significantly.
Ingredients
- Vanilla wafer cookies – This is the base of the rum ball recipe.
- Pecans/walnuts – I prefer pecans to walnuts, but use whatever you like.
- Powdered sugar – The rum ball recipe uses powdered sugar in the mixture for extra sweetness.
- Salt – Salt helps to balance the sweetness and it brings out the flavors.
- Nutmeg & cinnamon – I think this really brings out the flavors of the rumchata and cookies.
- Rumchata – We can’t make rumchata balls without it.
- Substitution: For a seasonal minty twist, try the peppermint bark Rumchata.
- Honey and vanilla – This provides a bit of extra sweetness, plus it helps the mixture to stick together.
- Substitution: You can swap out the honey for light corn syrup, maple syrup, date syrup, agave, etc.
- Granulated sugar + cinnamon for rolling
This small cookie scoop holds 1 tablespoon, which is the perfect size for rum balls, whiskey balls and small cookies. It is my go-to scoop for smaller items like these!
How to make rum balls
Here’s a quick summary of how to make Rumchata rum balls. Please see the recipe card at the bottom of this post for the full recipe.
- Combine vanilla wafer cookies and pecans in bowl of a food processor. Grind cookies and pecans until they look like coarse sand.
- Add rumchata, honey, vanilla, and spices to bowl, stir to combine, then add cookie and nut mixture. Stir to combine again.
- Scoop mixture, using a small cookie scoop or a tablespoon. Chill for 20 – 30 minutes.
- Toss in cinnamon sugar mixture and place on parchment-lined sheet pan.
Rumchata rum balls FAQ’s
Rumchata balls do not need to be refrigerated, but they should be stored in a cool area. Refrigerating will extend their shelf life.
If stored in an airtight container in the refrigerator, they will last 3 – 4 weeks.
Stored in an airtight container in the freezer, they will last up to 3 months.
Variations and substitutions
- Peppermint rumchata recipe – Swap out regular Rumchata for the seasonal peppermint bark rumchata.
- Peppermint schnapps – Add a shot of peppermint schnapps for minty flavor.
Serving suggestions
One of these rumchata balls would go perfectly with a Tom and Jerry. These rumchata rum balls are going to be part of my holiday treat lineup. Don’t forget to check out my tips on how to ship cookies in the mail.
Helpful tools and equipment
- Use a small cookie scoop to portion the rumchata rum balls, then roll in your hands to smooth them out and make them perfectly round.
- Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.
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Rumchata Rum Balls
Ingredients
- 12 ounces vanilla wafer cookies 1 box of cookies
- 1 ¼ cups toasted pecans or walnuts 175g
- 1 cup powdered sugar 115g
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ cup Rumchata 120ml
- 2 tbsp. honey
- 1 tsp. vanilla
- Cinnamon sugar for coating
Instructions
- In the bowl of a food processor, process vanilla wafers and pecans until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor) *If you do not have a food processor, place them in a zip top bag and crush them with a rolling pin.
- In a large bowl, sift together powdered sugar, salt, cinnamon and nutmeg.
- Add rumchata, honey, and vanilla to the powdered sugar mixture, and stir to combine.
- Add ground up vanilla wafers and pecans to the bowl. Use a sturdy rubber spatula or spoon to mix until fully combined and uniform.
- Scoop out tablespoon portions, roll into balls and chill in the refrigerator for 20 – 30 minutes.
- Toss to coat in cinnamon sugar mixture. *I like to place them on a parchment lined baking sheet, covered with plastic wrap and stash them in the fridge for 30 – 60 minutes before serving. Optional, not mandatory.
Video
Notes
- At room temperature (on the counter) they’ll last for about 5 – 7 days, as long as it’s a cool location. Warm, humid climates can reduce this by a few days.
- In the refrigerator, they’ll last for 3 – 4 weeks, stored in an airtight container.
- To store in the freezer, place in an airtight container for up to 3 months.
Nutrition
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I am so happy that you developed this recipe. I have a bottle of Rumchata, that a client gifted us. We find it too sweet to drink but would be perfect with this holiday treat. I can gift him a box of Rumchata balls!
I’m so glad, Denise! Thank you! I’m happy you found a use for it, so it won’t go to waste AND you get to use it as a homemade gift! 🙂