Easy Rumchata Rum Balls (No-Bake Holiday Treat!)
What Makes My Recipe Special
If you’re looking for an easy holiday dessert that requires no oven time, fast, and easy, these RumChata rum balls are perfect! They come together in just 20 minutes and taste even better after resting overnight. The combination of warm spices and creamy RumChata liqueur makes these boozy bites a grown-up favorite.
I based this recipe as a variation of my rum balls, which are absolutely delicious!
What Is RumChata?
RumChata is a cream liqueur made with Caribbean rum, dairy cream, cinnamon, and vanilla. It’s essentially a boozy version on a classic Mexican horchata drink. It’s smooth, creamy, and nicely spice, which is great to use in baking and desserts during the holidays. You can find it at most liquor stores, it’s pretty widely available. (Psst, you can also find some store brands of a creamy cinnamon liqueur or try homemade copycat RumChata!)
Key Ingredients and Substitutions
Ingredients for these rum balls are very simple and very easy to find in most stores. I also included a some substitution option:
- Vanilla wafers (like Nilla wafers) – these are light and crunchy vanilla cookies that blend very well and have a perfect flavor to mix into rum balls because it’s not overpowering. Substitute: you can use gluten free vanilla wafers if needed. Another cookie type that will work is vanilla shortbread or other vanilla crunchy cookies.
- Chopped pecans – you can buy already chopped pecans (not crushed) or get halved and chop them yourself. Substitute: other nuts you can use include walnuts, almonds, or hazelnuts.
- Powdered sugar – I highly recommend sifting it first to get rid of the clumps, which are hard to break whisking.
- Ground cinnamon and nutmeg – Warm spices that complement the RumChata and you can even increase or decrease amount of cinnamon per preference.
- Coarse salt – Balances the sweetness of the cookies.
- RumChata – this is a little variation of the rum that is creamy and spiced with cinnamon and nutmeg.
- Maple syrup – Helps bind the mixture and adds depth to the spices. Substitution: use honey if preferred.
Options for coating these rum balls:
- Cinnamon-powdered sugar
- Cinnamon-granulated sugar
- Pulsed nuts (note that it would change the overall flavor for more nutty)
- Sprinkles
- Cookie crumbs
- Shredded coconut (chop it for finer texture)
How To Make Rumchata Rum Balls
Toast Your Nuts: This step makes a huge difference! Preheat your oven to 350°F and spread the chopped pecans on a baking sheet. Bake for 6-8 minutes until browned and fragrant. Let them cool completely before using to help prevent clumping in the food processor.
Prepare the Cookie Mixture: Pulse vanilla wafers in a food processor until finely crumbled, then transfer to a large mixing bowl. Pulse the cooled pecans until crushed and add to the bowl. (It’s best to pulse them separately because they don’t blend the same and nuts take longer.)
Add sifted powdered sugar, cinnamon, nutmeg, and salt to the bowl and whisk until evenly combined.
Add maple syrup and vanilla extract to the measuring glass with RumChata and whisk to combine. Pour the liquid mixture over the dry ingredients and mix with a spatula until completely combined.
Shape and Coat: Use a cookie scoop (I use a #40 (1½ tablespoon size)) to portion the dough and roll into balls. Gently press the cookie as you roll but not too hard.
Mix your coating of choice: either powdered sugar with cinnamon or granulated sugar with cinnamon. (Or any other I mentioned above!)
Roll each ball in the coating until evenly covered.
Helpful Tips for Perfect Rum Balls
- Make these a day ahead. The flavors meld beautifully and the texture improves as they rest in the refrigerator.
- Don’t skip toasting the pecans: It’s the secret to deeper flavor.
- The dough should hold together when pressed but not be overly wet. If it’s too dry, add a tablespoon or two more of RumChata. Too sticky? Add a few more crushed wafers.
- Using a cookie scoop ensures uniform size so they look nice!
- Serving tip: Roll in powdered sugar right before serving if you’re making ahead. (Powdered sugar tends to get wet (glazed) from the cookies.)
Storage Instructions
Room Temperature: Store in an airtight container in a cool, dry place for up to a week. (They will start to dry out when stored longer.)
Refrigerator: For the best flavor and a longer shelf life, keep them in an airtight container in the refrigerator for up to one month.
Freezer: Flash freeze the rum balls on a baking sheet for 2 hours, then transfer them to an airtight, freezer-safe container or bag. Freeze for up to 3 months. Thaw all overnight in the refrigerator or that individual on the counter for about 20 minutes.
Make-Ahead: these cookies are perfect to make ahead for the party of gift giving! Flavor actually improves after a some time as the rum soaks into the other ingredients. Remember to make them ahead but don’t coat in powdered sugar until ready to serve (other coating are fine to do ahead).
Gift Giving Option
If giving as gifts, package them in small gift boxes, in individual truffle cups. You can line the box with festive tissue paper. I recommend making them a day or two before planning to give them as a gift.
Recipe FAQs and Troubleshooting
Yes, these contain RumChata, which is 13.75% alcohol by volume. The alcohol doesn’t cook off since they’re not baked, but each ball contains a small amount. They’re meant for adults only.
Absolutely! In fact, they taste better when made 1-2 days ahead. The flavors develop and mellow as they rest.
Technically, it’s not required since RumChata does not need to be refrigerated. For longer shelf life, refrigeration is recommended. It keeps them firmer, fresher, and extends their shelf life significantly. For a few days, they can stay on the counter.
Yes! You can use regular rum, spiced rum, bourbon, Baileys Irish Cream, or chocolate liqueur. Each will give a slightly different flavor profile. (Note, for clear (non-creamy) liquors, use 1/2 cup.)
While technically yes, note that it will alter texture. If omitting nuts, add ½ cup more vanilla wafer crumbs to maintain the right consistency.
It should hold together when pressed into a ball but not be overly sticky or wet. If too dry, add liquid 1 tablespoon at a time. If too wet, add more crushed wafers.
More Ideas For No Bake Treats
If you love these rum balls, you will definitely like my classic rum balls recipe. For more flavor variations, check out my eggnog cookie balls and pumpkin spice rum balls. If you’re a cinnamon fan, try my cinnamon oatmeal cookies.
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Rumchata Rum Balls Recipe
Ingredients
- 11 oz Vanilla wafers like Nilla wafers
- 1 1/2 cup chopped pecans
- 1 cup powdered sugar sifter
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp coarse salt
- 1 tsp vanilla extract
- 1/2 cup + 2 Tbsp Rumchata
- 3 tbsp maple syrup
Powdered Sugar Coating:
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
OR Granulated Sugar Coating:
- 1/4 cup white granulated sugar
- 1 tsp ground cinnamon
Instructions
Toast Your Nuts!
- Toasting nuts, especially in a no-bake dessert, will greatly enhance the flavor.
- Preheat oven to 350F° and spread chopped pecans on a baking sheet in one layer. (Don’t overcrowd them.) Bake them for 6-8 minutes, until browned and fragrant. (You will smell them!) Expert tip: Cool them down before adding to the food processor or they will clump.
Prepare the rum balls:
- Pulse vanilla wafers in a food processor until all crumbled and transfer crumbs into a large mixing bowl.
- Pulse cooled pecans in the food processor next, until all crushed and crumbled, and add them to the mixing bowl.
- Add the remaining dry ingredients and whisk it all together until evenly combined.
- Whisk together Rumchata, maple syrup and vanilla extract until smooth and pour all over the cookie mixture.
- Use a spatula to mix the dough together until completely and evenly combined.
- Scoop cookie dough with a cookie scoop and roll it into balls. (I use #40 (or 1½ Tbsp) size cookie scoop but you can use even smaller one to make more.)
- For optional toppings: whisk together the powdered sugar and cinnamon and the granulated sugar and cinnamon. Roll each ball in powdered sugar or granulated sugar topping.
Notes
- – Room Temp: Up to 1 week closed air-tight, in a cool, dry place.
- – Refrigerate: Up to 1 month in an airtight container.
- – Freeze: Flash-freeze 2 hours, transfer into air-tight container, then freeze up to 3 months. Thaw in fridge overnight or on counter for 20 minutes.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
