Among the giants of cream liqueurs, few sit as high as Baileys and RumChata. This is understandable, as the two share many similarities: Both have an indulgent combination of sweet flavor and creamy texture; they’re also equally appreciated in java team-ups and delicious cocktails like an Irish coffee. However, as alike as they are, the two spirits are also incredibly unique from one another. Besides being from completely different worldly origins, their flavor profiles are different, as one has more earthy, warm spices, whereas the other is decidedly sweet.
To better understand the contrast, it’s best to know what the two are made from. To that, RumChata’s name is telling of its ingredients. The cream spirit is a combination of rich horchata, which is a rice milk beverage that originates from Spain, and rum. While there are seasonal variations, among its standard ingredients are heavy cream, and warm, spiced notes of cinnamon and vanilla. While it’s inspired by horchata and its centuries-long popularity, RumChata is produced in Wisconsin and has only been around since 2009. This makes it a relatively new spirit in the industry despite its own fame and growth. Additionally, RumChata has a slightly lower proof than Baileys at 13.75% ABV, which helps with making cocktails that can be enjoyed without the risk of overserving.
How Baileys differs from RumChata and the best ways to use them
Baileys Irish Cream found its first pour in 1974. Since then, it’s had a dominance on the bar scene as the first and best-selling Irish cream. While it may be equally flavorful as RumChata, Baileys tends to be less creamy, but smoother in consumption. Its standard flavor profile also couldn’t be more unique unto itself. It’s a deliciously decadent blend of Irish whiskey, swirled into a cream of chocolate and vanilla. As for its potency, it isn’t a large jump from RumChata, but Baileys does clock in at a slightly higher proof of 17% ABV.
Despite their differences, there are some recipes where the two ingredients can be used interchangeably — one of the best cocktails to do so is the white Russian. Traditionally, that recipe calls for heavy cream, vodka, and coffee liqueur like Kahlua. However, swapping for Baileys would act to elevate and emphasize the dominant Kahlua coffee flavor, effectively converting it to a mudslide. On the other hand, RumChata would round out that cocktail with a hint of cinnamon and could further compliment a pumpkin spice white Russian. Whichever route is chosen will ultimately result in a white Russian twist that The Dude would be proud of.
