Rumchata Rum Balls

5 from 1 vote

This rumchata rum balls recipe is a no bake holiday treat made with vanilla wafer cookies and warm spices, then rolled in cinnamon sugar.

Prep Time5

Cook Time10

Chill time20

Total Time35

Course: Rum ball recipes

Cuisine: American

Servings: pieces

Calories: 110kcal

Author: Cheryl Bennett

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.

How to store Rumchata rum balls:

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.