Issue link: http://digital.copcomm.com/i/746412
november 2016 / the tasting panel / 85 Café con Chata ◗ 1 oz. RumChata ◗ 2 oz. café con leche ◗ Serve hot or iced. CappuChata ◗ 2 oz. RumChata ◗ Steaming hot coffee ◗ Splash of amaretto Combine in a coffee mug; add amaretto for extra sweetness if desired. PHOTO COURTESY OF RUMCHATA ing—designed entirely around the concept of pairing coffee and RumChata will roll out in 2017, when RumChata will be introducing ceramic creamer cups to meet the growing demand for alternative creamers crafted with novel flavors and an alcohol-tinged "kick." The advantage from an on-premise business standpoint is the profitability of being able to take a $5 cup of coffee and turn it into a $10 cup of coffee by adding RumChata. Another area of growth for the brand has been the popularity of RumChata on after-dinner drink menus in the liqueurs section, as a sippable nightcap. Whether in cocktails, coffee or just a cup, it's clear that consumers and bartenders alike are continually discovering new ways to play with the versatile premium rum liqueur year-round. Fresh, real dairy cream and a secret spice mix that includes vanilla, sugar and cinnamon are blended with the rum; each batch is taste-tested before bottling. Caffeine and the spirited flavor combine for a pleasant contrast, as bitter coffee is tempered by the sweetness and smooth texture of the premium cream liqueur. Consumers have flocked to MiniChatas—conveniently pre-portioned RumChata creamer cups—for use in their coffee, and that popularity has prompted the brand to respond to the same demand in the on-premise space. An on-premise restaurant program—from casual to fine-din-