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S'More-Chata

Summer 2017
F2017m4009.jpg
food and drink

BY: The Sherwood Inn, Port Carling, Ontario

Made in the U.S., RumChata is a new cream liqueur based on the Latin-American drink horchata. Vanilla, cinnamon and a secret blend of other spices flavour the rich cream, while a blend of five Caribbean rums is a very subtle presence, bringing the alcohol by volume up to a reasonable 13.75%.

Assistant Dining-Room Manager Alexandria Haxton gives a grown-up twist to the flavours of the favourite campfire treat with RumChata cream liqueur and crème de cacao. Top it off with roasted mini-marshmallows, either roasted prior to garnishing or scorched on top of the cocktail with a brûlée torch. For a simpler (but less S’moresy) late-night version, omit the rim of syrup and crumbs and hold off the marshmallows.

1 tbsp (15 mL) chocolate syrup
1 tbsp (15 mL) graham cracker crumbs
4 oz hot coffee
½ oz brown crème de cacao
1 oz RumChata
1 oz cream (half & half)
Mini marshmallows

1 Dip the rim of your mug into the chocolate syrup, then dip into graham cracker crumbs (crushed using a food processor or blender).

2 Pour about ¼ oz chocolate syrup into the bottom of the mug. Add coffee, crème de cacao, RumChata and cream; stir. Top with roasted mini marshmallows.

Makes 1 drink

What to Serve

LCBO#:380865
$29.95  
F2017m4009.jpg
food and drink

S'More-Chata

Summer 2017

BY: The Sherwood Inn, Port Carling, Ontario

Made in the U.S., RumChata is a new cream liqueur based on the Latin-American drink horchata. Vanilla, cinnamon and a secret blend of other spices flavour the rich cream, while a blend of five Caribbean rums is a very subtle presence, bringing the alcohol by volume up to a reasonable 13.75%.

Assistant Dining-Room Manager Alexandria Haxton gives a grown-up twist to the flavours of the favourite campfire treat with RumChata cream liqueur and crème de cacao. Top it off with roasted mini-marshmallows, either roasted prior to garnishing or scorched on top of the cocktail with a brûlée torch. For a simpler (but less S’moresy) late-night version, omit the rim of syrup and crumbs and hold off the marshmallows.

1 tbsp (15 mL) chocolate syrup
1 tbsp (15 mL) graham cracker crumbs
4 oz hot coffee
½ oz brown crème de cacao
1 oz RumChata
1 oz cream (half & half)
Mini marshmallows

1 Dip the rim of your mug into the chocolate syrup, then dip into graham cracker crumbs (crushed using a food processor or blender).

2 Pour about ¼ oz chocolate syrup into the bottom of the mug. Add coffee, crème de cacao, RumChata and cream; stir. Top with roasted mini marshmallows.

Makes 1 drink

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