Make the holidays special with us RumChata hot chocolate! Creamy hot cocoa is paired with rum and horchata-inspired flavors, resulting in a drink that’s perfectly infused with vanilla, cinnamon, and of course, chocolate! Top up your mug with whipped cream, mini marshmallows, and caramel sauce for a drink that takes the festive spirit to a whole new level!
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Why you will love it
- Holiday Inspired: While RumChata hot chocolate can be made year-round, there’s nothing quite like sipping on a warm spiked beverage over the holidays.
- Customizable: Use non-dairy milk, extra liqueur, milk chocolate or even sprinkles. Make this celebratory drink your own with countless customizations.
- Simply: What could be easier than simmering the ingredients together and then tossing some whipped cream or marshmallows on top? You will repeat this recipe!
What is RumChata hot chocolate?
RumChata Hot Chocolate is a creamier version of hot chocolate mixed with RumChata liqueur. If you have never tried RumChata before, I can assure you that you are in for a real treat!
Similar to Irish Cream, RumChata is a cream-based liqueur that mimics a mix of horchata and rum. Horchata is a popular Mexican drink that combines rice, cinnamon, and vanilla for a creamy yet refreshing drink.
When all of these components come together, the end result is a rich and enjoyable drink with the perfect balance of flavors. So, are you ready to up your usual hot chocolate recipes with something extra special this season?
Ingredient Notes
For full ingredient amounts and directions, see the recipe card at the bottom of this post.
- Milk: Used as a hot chocolate base to dissolve the cocoa powder and salt. You can use whole milk or regular 2% milk, almond milk, oat milk, cashew milk or any other option you prefer.
- cocoa powder: For a balanced chocolate flavor, use natural unsweetened cocoa powder or cocoa powder. Since the recipe is sweetened with RumChata and chocolate, avoid pre-sweetened hot chocolate powder mixes.
- vanilla extract: I always recommend pure vanilla extract, especially for drinks like this! It really makes a difference in the overall taste.
- Sea-salt: Added as a flavor enhancer, sea salt brings out the natural cocoa flavor.
- Chocolate: For a silky sweet, rich and indulgent texture and delicious taste, you can’t skip dark chocolate! Chocolate chips and broken candy bars work equally well.
- Cream: Ensures an ultra-creamy and velvety consistency. Use whipped cream or substitute half & half for a lighter option.
- RumChata Liqueur: Look for RumChata alongside the other liquors at your local liquor store. If you can’t find it, the next best option is Baileys Irish Cream.
- toppings: For a really special RumChata hot chocolate, I like to add whipped cream or mini marshmallows with caramel sauce and cinnamon sticks. Have fun mixing and matching these options, or experiment with other toppings!
How to make RumChata hot chocolate
For full instructions, see the recipe card at the bottom of this post.
- Whisk together the milk, cocoa powder, salt, and vanilla in a small saucepan until the mixture is smooth.
- Heat the hot chocolate over medium-high heat until the mixture begins to simmer. Add the chocolate chips and stir until melted and smooth.
- Stir in half & half and continue to heat until mixture is hot but not boiling.
- Once hot, remove the pot from the heat and stir in the RumChata Liqueur.
- Pour the hot chocolate into two mugs and top each with whipped cream (or marshmallows), caramel sauce, or your favorite topping. Serve the drinks with cinnamon sticks.
Storage & Rewarming
Enjoy your RumChata Hot Chocolate fresh from the stove or save it for later by following these simple instructions:
- Refrigerator: Once cool, pour the hot chocolate into an airtight glass container. Store it this way in the fridge for up to 3 days.
- Freezer: You can freeze the mixture in ice cube trays and enjoy your next drink on the rocks with ice cubes infused with alcohol!
- post-heating: If you don’t want your next hot chocolate chilled, warm up the leftovers on the stove. Heat the mixture in a saucepan over low-medium heat for 2-3 minutes or until warmed through.
variations
- Child friendly: For a RumChata hot chocolate, replace the liqueur with an equivalent amount of cream and add a pinch of cinnamon and nutmeg to the mix.
- toppings: Play around with different side dishes like grated chocolate, toffee chips, chocolate syrup, cinnamon sprinkles, chocolate sprinkles, malt balls or mini cookies.
- Bright: For a healthier option, use light milk like 1%, skim, or non-dairy milk and substitute milk for the cream. Omit whipped cream and other toppings.
- Less sweet: Use semi-sweet chocolate.
Helpful tips
- Not cook: Since you’re using milk and heavy cream, don’t let the mixture boil. You don’t want it to separate or burn!
- Use quality ingredients: To get the best results, it’s important to use good quality cocoa and chocolate, especially since there are so few ingredients involved.
- Add salt: Don’t forget to add sea salt as it really enhances the overall chocolate flavor.
Frequently Asked Questions
Yes, you can make RumChata hot chocolate in a slow cooker. Simply mix all the ingredients except for the liqueur in the slow cooker and cook over low heat for about 1 hour. Finally stir in the RumChata and drink immediately.
Adding RumChata at the end of the cooking process prevents the alcohol from boiling off.
No, as stated on their website, RumChata does not require refrigeration.
No, RumChata is not dairy free. Similar to Baileys, it is made with a cream base.
More holiday drinks
For more alcoholic beverages, check out some of these recipes:
did you make this recipe Please leave a Rating in the comments below and let us know how it went. Did you make any changes? We would appreciate if you share and Your feedback is important! Thank you for visiting the Food Blog!
recipe
Rumchata hot chocolate
A decadent, luscious, creamy hot chocolate with notes of cinnamon and vanilla. Rumchata Hot Chocolate is a delicious way to warm up.
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Servings: 4
Calories: 562kcal
instructions
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In a small saucepan, whisk together the milk, cocoa powder, salt, and vanilla until smooth.
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Heat over medium heat until the mixture begins to simmer.
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Add chocolate chips and beat until melted and smooth
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Stir in half and half and continue to heat until hot but not boiling.
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Remove from the heat and stir in the rumchata
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Pour into two mugs and top with whipped cream (or marshmallows) and then caramel sauce. Serve with cinnamon sticks.
Remarks
- Please note that the calorie count was calculated before any toppings were added.
- Not cook: Since you’re using milk and heavy cream, don’t let the mixture boil. You don’t want it to separate or burn!
- Use quality ingredients: It’s important to use good quality cocoa and chocolate for the best results, especially since there are so few ingredients involved.
- Add salt: Don’t forget to add sea salt as it really enhances the overall chocolate flavor.
nutrition
Portion: 1G | Calories: 562kcal | Carbohydrates: 49G | Protein: 4G | Fat: 35G | Saturated Fatty Acids: 22G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 6G | Cholesterol: 70mg | Sodium: 187mg | Potassium: 318mg | Fiber: 1G | Sugar: 44G | Vitamin A: 990ie | Vitamin C: 0.4mg | Calcium: 149mg | Iron: 0.4mg