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–+ servings

Spiced Rumchata Hot Chocolate Cocktail Recipe

Spiced Rumchata Hot Chocolate Cocktail Recipe
This one mixes hot chocolate with RumChata and a splash of spiced rum for a creamy, spiced treat. Honestly, as long as you’ve got decent equipment and stick to the measurements, it’s hard to mess up.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • I grab a small saucepan to warm up the milk and chocolate.
  • A whisk is pretty much essential for getting the cocoa and sugar smooth—nobody likes lumps.
  • 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.
  • Then I whisk in the cocoa powder and sugar. I keep going until it looks smooth and the cocoa’s totally dissolved.
  • 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

I always make sure the milk doesn’t boil—boiling can mess with the taste and make it weirdly grainy. If the drink cools down after adding the booze, I just reheat it gently, but I never let it simmer again.
Some folks want more spice or sweetness. I taste and adjust before serving—more sugar, cocoa, or spice, whatever feels right in the moment.
If I’m making a big batch for a group, I’ll double or triple everything and keep it warm in a slow cooker. Easy.
For a non-alcoholic version (sometimes you need one), I just skip the spirits and use all milk. I’ll throw in extra cinnamon for a bit of flavor. This recipe’s pretty flexible—change it up however you want.