Why I love this RumChata hot chocolate recipe
This RumChata hot chocolate is what I want on a cold night when regular hot cocoa isn’t quite enough.
The rich homemade hot chocolate gets a creamy cinnamon kick from the RumChata, making it part warm cocktail and part dessert in a mug.
It’s also a good choice for Thanksgiving or Christmas when you want to serve a warm drink that feels festive without being complicated.
Since the RumChata is stirred into each mug separately, you can make one batch of hot chocolate and easily serve both spiked and non-alcoholic versions.
More cold weather cocktail recipes
Ingredients
Here is your shopping list (for 2 mugs):
- Dairy – 2 cups whole milk
- Chocolate – ½ cup semi sweet chocolate chips
- Baking supplies – 1 tablespoon Cocoa powder
- Sugar – 1 tablespoon Granulated sugar
- Flavoring – ½ teaspoon Vanilla extract
- Alcohol – 1 ounce RumChata
- Toppings – (optional) Whipped cream, chocolate shavings, more chocolate chips, cinnamon stick
Substitutions & Additions
- Whole milk gives the drink the richest texture, but 2% milk can be used for a slightly lighter hot chocolate.
- You can also swap the semi-sweet chocolate chips for milk chocolate chips for a sweeter drink or dark chocolate chips for a deeper chocolate flavor.
- Adjust the amount of alcohol depending on how strong you want it. Or eliminate it altogether for anyone who just wants plain hot chocolate.
How to make RumChata hot chocolate
1 | Make the hot chocolate
Add the whole milk, cocoa powder, granulated sugar, semi-sweet chocolate chips, and vanilla extract to a medium saucepan.
Heat the mixture over medium heat, stirring occasionally as the chocolate chips melt.
Keep heating until the hot chocolate is steaming and the chocolate chips are completely melted, with no pieces of chocolate left in the bottom of the pan.
2 | Mix the cocktail
Pour the hot chocolate into 2 mugs, filling them about three-quarters full. (The one in the picture is too full!)
You’ll need enough room at the top so you can stir in the RumChata and add whipped cream or other toppings without overflowing the mug.
Pour 1 ounce of RumChata into the hot chocolate and stir until it is evenly combined. You can adjust the amount depending on how strong you want it to be.
Adding the RumChata after the hot chocolate is off the heat keeps the alcohol from evaporating and allows you to customize how much to put in for each person.3 | Garnish
Top the hot chocolate with whipped cream.
Then add any toppings you like, such as chocolate shavings, sprinkles, or cinnamon.
Serve hot and enjoy!
How to make a big batch
For a larger batch, multiply all of the hot chocolate ingredients by the number of servings you need and heat them together in a saucepan large enough to hold the mixture comfortably.
Keep the heat at medium or medium-low and stir more frequently as the batch gets larger so the chocolate melts evenly.
Pour the hot chocolate into mugs, then add 1 ounce of RumChata per serving and garnish individually.
You can also set up a DIY Hot Chocolate station, where people can help themselves to the hot chocolate, add as much (or as little) RumChata as they want and add their own toppings.
How to make ahead
To make ahead of time, prepare the hot chocolate as above, but don’t add the RumChata (or toppings).
Refrigerate in a covered container for up to 3 days.
When you are ready to serve, reheat it on the stove at a medium-low temperature, or in the microwave. Then pour into mugs, stir in the RumChata and add the toppings.
RumChata Hot Chocolate
Ingredients
- 2 cups whole milk
- ½ cup semi sweet chocolate chips
- 1 Tablespoon Cocoa powder
- 1 Tablespoon Granulated sugar
- ½ teaspoon Vanilla extract
- 2 ounces RumChata
- Toppings: Whipped cream, chocolate shavings, sprinkles, cinnamon sticks
Equipment
- medium saucepan
- Whisk
- mug
Instructions
- Add milk, chocolate chips, cocoa powder, sugar, and vanilla to a medium saucepan.2 cups whole milk, 1 Tablespoon Cocoa powder, 1 Tablespoon Granulated sugar, ½ cup semi sweet chocolate chips, ½ teaspoon Vanilla extract
- Heat over medium heat, stirring occasionally, until hot and steamy, and all of the chocolate chips have melted.
- Divide the hot chocolate between 2 mugs.
- Add 1 ounce of RumChata to each mug and stir.2 ounces RumChata
- Top with whipped cream.Toppings: Whipped cream, chocolate shavings, sprinkles, cinnamon sticks
- Then sprinkle a few chocolate shavings or chocolate chips on top and add a cinnamon stick, if desired.
Notes
- Whole milk gives the drink the richest texture, but 2% milk can be used for a slightly lighter hot chocolate.
- You can also swap the semi-sweet chocolate chips for milk chocolate chips for a sweeter drink or dark chocolate chips for a deeper chocolate flavor.
- Adjust the amount of alcohol depending on how strong you want it. Or eliminate it altogether for anyone who just wants plain hot chocolate.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our RumChata hot chocolate recipe? Tell us in the section below.