Make the holidays special with RumChata hot chocolate! Creamy hot cocoa is paired with rum and horchata-inspired flavors, creating a beverage that’s perfectly infused with vanilla, cinnamon, and of course, chocolate! Top your mug off with whipped cream, mini marshmallows, and caramel sauce for a drink that brings a whole new meaning to festive!
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Why You'll Love It
- Holiday-inspired: While RumChata hot chocolate can be made year-round, there’s nothing quite like sipping on a warm, spiked beverage during the holidays.
- Customizable: Use dairy-free milk, extra liqueur, milk chocolate, or even sprinkles. Make this festive drink your own with countless customizations.
- Simple: What could be easier than simmering the ingredients together, then adding some whipped cream or marshmallows on top? You’ll be making this recipe on repeat!
What is RumChata hot chocolate?
RumChata hot chocolate is a creamier version of hot chocolate mixed with RumChata liqueur. If you’ve never tried RumChata before, I can assure you that you’re in for a real treat!
Similar to Irish cream, RumChata is a cream-based liqueur made to emulate a mixture of horchata and rum. Horchata is a popular Mexican drink that combines rice, cinnamon, and vanilla, yielding a creamy-yet-refreshing beverage.
When all of these components come together, the final result is a rich and indulgent drink with the perfect balance of flavors. So, are you ready to level up your usual holiday hot chocolate recipes with something extra special this season?
Ingredient notes
Full ingredient quantities and instructions are in the recipe card at the bottom of this post.
- Milk: Used as the hot chocolate base to dissolve the cocoa powder and salt. You can use whole or regular 2% milk, almond milk, oat milk, cashew milk, or whichever option you prefer.
- Cocoa powder: For a balanced chocolate flavor, use natural unsweetened cocoa powder or cacao powder. Since the recipe will be 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 overall flavor.
- 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 flavor, you can’t skip dark chocolate! Chocolate chips and broken chocolate bars work equally as well.
- Cream: Provides an ultra-creamy and velvety smooth consistency. Use heavy cream, or replace it with half & half for a lighter option.
- RumChata liqueur: Look for RumChata next to the other liqueurs at your local liquor store. If you can’t find it, the next best option is Baileys Irish cream.
- Toppings: For an extra special RumChata hot chocolate, I love to add whipped cream or mini marshmallows with caramel sauce and cinnamon sticks on top. Have fun mixing and matching these options, or try experimenting with other garnishes!
How to make RumChata hot chocolate
Full instructions are in the recipe card at the bottom of this post.
- In a small saucepan, whisk together the milk, cocoa powder, salt, and vanilla until the mixture is smooth.
- Heat the hot chocolate over medium-high just until the mixture starts to simmer. Add the chocolate chips and whisk until melted and smooth.
- Whisk in the half & half, and continue to heat until the mixture is hot, but not boiling.
- Once hot, remove the saucepan from the heat and stir in the RumChata liqueur.
- Pour the hot chocolate into two mugs, then top each one with whipped cream (or marshmallows), caramel sauce, or any other garnish you prefer. Serve the drinks with cinnamon sticks.
Storage & reheating
Enjoy your RumChata hot chocolate fresh off the stovetop, or store it for later by following these simple instructions:
- Fridge: Once cooled, transfer the hot chocolate to an airtight glass container. Keep it in the fridge this way for up to 3 days.
- Freezer: You can freeze the mixture in ice cube trays, and enjoy your next drink on the rocks with alcohol-infused ice cubes!
- Reheating: If you don’t want your next hot chocolate to be chilled, warm the leftovers up on the stove. Heat the mixture in a saucepan over low-medium for 2-3 minutes, or until it’s warmed through.
Variations
- Kid-friendly: For a virgin RumChata hot chocolate, replace the liqueur with an equivalent amount of cream, and add a pinch of cinnamon and nutmeg to the mixture.
- Toppings: Play around with different garnishes like shaved chocolate, toffee bits, chocolate syrup, sprinkled cinnamon, chocolate sprinkles, malt balls, or mini cookies.
- Light: For a healthier option, use light milk like 1%, skim, or non-dairy, and replace the cream with milk. Omit the whipped cream and other toppings.
- Less sweet: Use semi-sweet chocolate.
Helpful tips
- Don’t boil it: 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 needed.
- Add salt: Don't forget to add sea salt as it really enhances the overall chocolate flavor.
Common questions
Yes, you can make RumChata hot chocolate in a slow cooker. Just combine all ingredients in the slow cooker, except for the liqueur, and cook on low heat for about 1 hour. Stir in the RumChata at the end and drink immediately.
Adding RumChata at the end of the cooking process prevents the alcohol from cooking off.
No, as stated on their website, RumChata does not need to be refrigerated.
No, RumChata is not dairy-free. Similar to Baileys, it’s made with a base of cream.
Serving suggestions
If you have a sweet tooth, I suggest pairing your hot cocoa with some warm ginger cookies, cranberry walnut shortbread cookies, chocolate chip pretzel cookies, or salted caramel thumbprint cookies.
If cookies aren’t your thing, you can try making butter tart bars, maple fudge, or gluten-free zucchini bread.
More holiday drinks
For more alcohol-infused beverages, check out some of these recipes:
- Mistletoe Margarita
- Winter White Sangria
- Ginger Snap Cocktail
- Apple Pie Shooters
- Spiked Iced Tea Rum Cocktail
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Rumchata Hot Chocolate
Equipment
Ingredients
- 1 cup milk dairy or other (almond, oat, cashew, etc)
- 2 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 cup chocolate chips or broken chocolate
- 1 cup half & half or heavy cream
- ½ cup Rumchata liqueur
- Whipping cream or marshmallows, cinnamon sticks, caramel sauce optional for garnish
Instructions
- In a small saucepan, whisk together the milk, cocoa powder, salt and vanilla until smooth.
- Heat over medium-high just until the mixture starts to simmer.
- Add chocolate chips and whisk until melted and smooth
- Whisk in the half & half and continue to heat until hot, but not boiling.
- Remove from heat and stir in the Rumchata
- Pour into two mugs and top with whipping cream (or marshmallows), then caramel sauce. Serve with cinnamon sticks.
Notes
- Please note that the calorie information was calculated before any toppings were added.
- Don’t boil it: 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 needed.
- Add salt: Don't forget to add sea salt as it really enhances the overall chocolate flavor.
Marie
I see Rumchata everywhere this year!! I must try it out for Xmas! Thanks for this boozy and lovely hot chocolate recipe!
Tammy
Ooh goodness I've never had one of these before but they sound absolutely delicious! 😀 A perfect holiday cocktail for everyone to enjoy!
Katie Crenshaw
Why am I just finding this recipe? This is the best desert cocktail on a cold night. I will be drinking this all winter! YUM!
Veronika
I made this drink yesterday and it came out amazing! Going to make it again tonight after we decorate our Christmas tree 😉