When the weather turns chilly, I start craving drinks that are warm and honestly, a breeze to whip up. This Spiced Rumchata Hot Chocolate Cocktail is about as easy as it gets—just creamy Rumchata blended into classic hot chocolate for a sweet, flavorful mug.
The little kick of spice from the Rumchata gives it something extra, just a bit different from the usual hot chocolate. I mean, who doesn’t want a twist on a classic when it’s cold outside?
I usually make this for quiet evenings at home, though it’s great for small gatherings too. You only need a handful of ingredients, so you won’t be stuck prepping forever.
If you want a drink that’s comforting but not boring, this is worth a shot. It’s like regular hot cocoa’s more interesting cousin.
Spiced Rumchata Hot Chocolate Cocktail Recipe
Equipment
- I grab a small saucepan to warm up the milk and chocolate.
- You’ll want a heat-safe mug for serving, obviously.
- I use a measuring cup and measuring spoons to keep things consistent.
- If I’m making more than one, a small ladle helps pour the drink without making a mess.
- For garnish, a microplane or grater is handy if I’m feeling fancy and want fresh nutmeg or cinnamon on top.
- No need for any specialty gadgets, but if you like your drinks extra foamy, a milk frother works wonders.
- I usually keep a long-handled spoon nearby to stir in the spirits at the end.
Ingredients
Here’s what I pull out before I start:
- Whole milk or 2% 1 cup (240 ml)
- Unsweetened cocoa powder 2 tablespoons
- Sugar or sweetener 1 to 2 tablespoons
- RumChata 2 ounces 60 ml
- Spiced rum 1 ounce 30 ml
- Whipped cream optional As needed
- Ground cinnamon or nutmeg A pinch for garnish
Instructions
- First, I pour the milk into my saucepan and heat it over medium. I don’t let it boil—just get it nice and warm.
- Once the hot chocolate’s ready, I pull it off the heat. I pour in the RumChata and spiced rum, then stir gently to mix it all together.
- If my mug’s big enough, I just ladle the drink straight in. For serving, I top with whipped cream and finish with a sprinkle of cinnamon or nutmeg.
- Honestly, it’s best served hot, right after mixing. No one likes lukewarm hot chocolate, right?
Notes
Tasting Notes
First sip? The creamy texture hits me right away. The hot chocolate is rich and smooth, and then the Rumchata kicks in with that milky, cinnamon thing it does so well.
The aroma is all warm spices—cinnamon, nutmeg, maybe even a little vanilla and cocoa if you pay attention.
The spices don’t burn or take over—they just add a gentle warmth that works with the chocolate. I like that balance a lot.
As I drink, there’s a little aftertaste of vanilla and rum. Sometimes I even get a hint of nuttiness from the Rumchata—could be my imagination, but it’s there.
This isn’t a super strong cocktail, but I do notice the rum’s warmth. The mix of chocolate, cream, and spice is just… cozy. Familiar, but not boring.
Key flavors I notice:
- Creamy milk chocolate
- Cinnamon and nutmeg
- Vanilla notes
- Subtle rum warmth
The drink feels smooth on my tongue, not heavy at all. I can easily finish a whole cup without feeling weighed down.
Substitute
Sometimes, I just don’t have every ingredient on hand. So, I end up swapping things out for this cocktail more often than I’d like to admit.
For Spiced Rum, plain dark rum with a dash of cinnamon or nutmeg does the trick. Bourbon or whiskey can step in, too, if I’m after something with a bit more punch.
No RumChata? Not a big deal. I’ll grab Baileys Irish Cream or whip up a quick mix of milk, cinnamon, and a splash of vanilla.
Hot chocolate’s missing? I’ll just heat up some chocolate milk, or go with instant cocoa and hot water. Non-dairy milks like oat or almond work well too if I’m keeping it dairy-free.
Honestly, these swaps save me from last-minute grocery runs. I just make do with what’s lying around in my kitchen.
