RumChata Hot Cocoa

Try my easy recipe for the perfect holiday party drink. This RumChata hot cocoa is a fun twist on traditional hot chocolate!

If you’re looking for a twist on the classic and comforting mug of hot cocoa this chilly wintertime season, then you won’t want to miss out on this deliciously decadent RumChata Hot Cocoa recipe.

There’s nothing quite as warmly satisfying as a steaming cup of creamy hot cocoa in the depths of cold weather, and the addition of some delicious RumChata takes this treat over the top.

Indulge your taste buds with notes of cinnamon, cream, blended spirits, and hints of vanilla – drinking just one mug won’t be enough!

So get ready to curl up by the fire with something special – it doesn’t get any more indulgent than our delectable RumChata Hot Cocoa recipe.

Why You Will Love This Spiked Hot Chocolate

• Holiday ready recipe that can be enjoyed all winter long.
• Customisable to suit your tastes and dietary needs.
• Made with simple ingredients.

What is RumChata?

RumChata is a creamy liqueur made with Caribbean rum, cream, vanilla and cinnamon. It has a sweet and distinct flavour reminiscent of horchata with a hint of cinnamon.

RumChata is the perfect addition to your favourite hot cocoa recipe for an adult twist on the classic winter treat.

RumChata does not have to be refrigerated, and can be stored at room temperature, even once opened.

Enjoy responsibly!

Garnishes for RumChata Hot Chocolate

This hot cocoa is best when served immediately with your favourite toppings! Provide some of the following garnishes of your choice.

• Marshmallows
• Whipped cream
• Chocolate shavings
• Crushed candy canes
• Grated nutmeg
• Chocolate syrup
• Sprinkles
• Peppermint sticks
• Ground Cinnamon
• Toffee bits

Tips for Making the Best Spiked Hot Cocoa

• Add the RumChata only after removing the pot from the heat and whisking in the chocolate or it will evaporate. Which would make adding it pointless.
• I do not add vanilla extract to this spiked hot cocoa. If you love this recipe but want to make it without the alcohol, you can add a splash of vanilla extract in place of the RumChata.
• Be sure to use good quality ingredients where possible – this will make a difference in the overall flavor of your hot cocoa.
• Do not let the milk boil as scalding the milk changes the consistency.
• Enjoy your hot cocoa and don’t forget to drink responsibly. Cheers!

Make Ahead and Storage Instructions

RumChata Hot Cocoa can be prepped ahead of time and stored for up to 3 days in the refrigerator. To do this, prepare as directed, omitting only the addition of the RumChata. When ready to serve, warm the cocoa over low heat and stir in the RumChata. Make sure not to let it boil.

If serving at a party you can multiply the recipe as needed, omitting the RumChata. Transfer to a slow cooker set to keep warm or low heat. Add a shot of RumChata to each mug individually when serving.

Leftover RumChata Hot Cocoa will keep for up to 3 days in an airtight container in the refrigerator. When ready to enjoy again, warm on the stove or in the microwave, but be aware that most if not all the alcohol will burn off as it is heated.

About the Ingredients for RumChata Hot Cocoa

Milk – Use whole milk for the best flavour but you can definitely use whatever milk you have on hand. Using milk instead of water results in a creamier, more flavourful hot chocolate. For ultra indulgent, extra rich hot cocoa, add some half and half.

Cocoa powder – Unsweetened cocoa powder, do not use hot chocolate mix or chocolate milk mix. You can use dutch process cocoa but you may need to add a little more sugar and you will need to use the full-fat milk for best flavour.

Sugar – Just a little granulated sugar to sweeten things up.

RumChata – I used regular RumChata but you could use RumChata peppermint bark instead. Alternatively you could use Bailey’s or any other cream liqueur in it’s place. If you need dairy free, swap in some rum or the liquor of your choice!

Chocolate chips – I used bittersweet chocolate chips but you can use dark chocolate chips for a richer, less sweet hot cocoa. You could also go with milk chocolate chips if you prefer a much more sweet hot chocolate. You can also use a high quality chocolate bar and chop up the required amount. You can also use white chocolate instead!

Looking for More Holiday Cocktails?

Check out more of my favourite holiday cocktail recipes!

Ring in the Christmas season with this delicious and festive Persimmon White Wine Sangria Recipe! Perfect for holiday parties!

This easy Kringle and Buttershots iced coffee recipe is the perfect drink to enjoy during the Christmas season!

This holiday season serve up Holiday Spiced Red Wine Sangria for an easy and delicious cocktail perfect for any party or get-together!

How to Make Rumchata Hot Cocoa

Yields: 2 Servings | Prep time: 1 Minute | Cook time: 5 Minutes

Ingredients:

2 Cups milk
2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
4 oz Rumchata
1/4 cup semisweet chocolate chips

Directions:

Place milk, cocoa powder, and sugar into a small saucepan and heat over medium-low heat, whisking frequently until steaming hot but not boiling.

Remove from heat, then whisk in chocolate chips until melted and smooth.

Whisk in rumachata then divide evenly between two mugs.

Serve immediately.