Review: RumChata Limon Liqueur
If you had asked me what I thought the first line extension from RumChata — the horchata liqueur — would be, “lemon” would not have been at the top of that list. But here we are, staring down RumChata Limon to see how sweet and sour come together in cream liqueur fashion.
As a refresher, RumChata is made from rum, vanilla, and cream, and with Limon, a healthy amount of lemon (natural and artificial flavors are used) added to the mix. The nose has the boldly extracted sour and fruity note of limoncello, though an ample amount of cream cuts through the citrus edge. The palate presents itself primarily through the lemon and cream — any sense of rum is largely washed away. It ultimately comes across like a lemon-flavored sour cream cake frosting, which will be enticing to some and off-putting to others — particularly given the intense aftertaste.
How to use RumChata Limon? The brand offers some recipes — including a curious French toast — below.
RumChata Limón French Toast
½ cup RumChata Limón
¼ cup Milk
8 slices White or French Bread
1 tbsp Butter
Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together Eggs, Milk, and RumChata Limón. Heat Butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.
RumChata Limón Latte
1 ½ ounces RumChata Limón
5 ounces Hot Latte
Pour room temperature Rumchata Limón into Hot Latte, stir and enjoy. (This can also be made with an iced latte.)
2 parts RumChata Limón
1 part Vodka
Combine RumChata Limón and Vodka in a shaker with ice. Shake ingredients and pour into a Flute glass. Fill with LaCroix Lemon. Garnish with a raspberry.