A delicious RumChata hot chocolate recipe featuring that smooth and creamy spiced liqueur combined with our homemade hot cocoa.

How can you make hot cocoa even better? By adding a spiced liqueur, of course. For today, we’re sharing Kim’s RumChata hot cocoa. It’s a boozy take on our own cocoa recipe.

We used a modified version of our homemade hot chocolate and flavored it with everyone’s favorite spiced rum. Rum mixed drinks are one of our specialities, so you know this Winter drink will be amazing!

How to make RumChata hot chocolate?

First, place a saucepan over medium heat. Add in the sugar, water, and cocoa powder.

Cocoa powder, sugar, and water, in a saucepan.

Next, stir the mixture as it heats to a simmer. Once the sugar has dissolved, it’s time to add the remaining ingredients.

Then, reduce the heat and stir in the milk and RumChata. When the hot cocoa starts to steam, turn off the heat.

The cocoa powder are other ingredients heating in the pan.

Last, pour the drinks into 2 heat-safe mugs (10 ounces each), top with marshmallows and serve.

That’s it, your RumChata hot chocolate is done! Kim and I hope you enjoy the drink(s) responsibly and wish you all the best 🙂

Milk and rumchata stirred into the cocoa mixture.

Recipe Tips & FAQ’s:

Since you’re working with milk, try not to let the cocoa come to a boil. Otherwise, it could separate.
To make a virgin version of the drink, omit the RumChata, add 3 ounces of heavy cream, and spice the hot chocolate with cinnamon, vanilla extract, and a pinch of nutmeg.
For even more chocolate-y flavor, consider drizzling the top of the cocoa with chocolate syrup.

An aerial view of the finished hot cocoa in a mug.

Should RumChata be refrigerated?

According to the product website, RumChata does not have to be refrigerated.

Can you add RumChata in hot coffee?

Absolutely, with that being said, I would use room temperature RumChata to avoid chilling my coffee.

Other Drinks to Try: