RumChata Hot Chocolate

This RumChata hot chocolate combines rich homemade hot chocolate with creamy cinnamon liqueur for a decadent grown-up version of classic hot cocoa.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 531kcal

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.

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.