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Meet your new favorite Hot Cocoa! Classic from-scratch hot chocolate gets a warm cinnamon vanilla twist and a dose of booze with the addition of RumChata! Ready in just 10 minutes!
Warm, delicious boozy cocoa with notes of vanilla and cinnamon – this easy from-scratch hot cocoa cocktail is one of my absolute favorite new recipes.
Just like my favorite traditional Traditional French Vin Chaud (Mulled Wine) Recipe or Traditional Gluehwein, this delicious cocktail is perfect in winter to warm you up and get a party started – or just enjoy on the couch by a fire.
If you love hot cocoa, you’re going to LOVE this recipe!
This Rumchata hot cocoa is so delicious – it is perfect for a cozy night in, or a Christmas party.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
What is RumChata
If you’ve never had RumChata, you’re in for a tasty surprise!
RumChata is a cream based liquor (similar to an Irish Cream but with a different flavor), that is bursting with cinnamon and vanilla.
RumChata is essentially a blend of rum, cream, cinnamon, and vanilla – making it great for White Russians, Hot Cocoa, boozy milkshakes, Irish Coffee, and more!
If you love flavors of cinnamon, vanilla, and cream, you’ll really love having RumChata on hand.
We try hard to pick liquors that you can use in multiple recipes, so you don’t have to invest in booze you won’t ever use again. RumChata is a great liquor you’ll want to use again and again!
To Make This Cocktail Youll Need
This hot cocoa is a simple and delicious cocktail you can whip up when you need a warm winter drink – it’s easy enough to make in less than 10 minutes, and comforting enough you’ll want to sip it every night!
- 2 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- ? teaspoon salt
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon vanilla extract
- 3 ounces RumChata
- Marshmallows, for topping
- Nonstick pan
- Whisk
How To Make Slow Cooker Hot Cocoa
You can easily make this in the crockpot.
Combine all of the ingredients and cook on low heat for 2 hours, whisking occasionally.
You can add the RumChata directly in or keep it on the side – but don’t let RumChata cook down or the alcohol will burn off.
Other Easy Cocktails
If you love this delicious easy boozy hot cocoa, be sure to check out some of our other favorite delicious cocktail recipes!
These drinks are full of flavor and so delicious – perfect to get you in a warm winter mood!
- Traditional French Vin Chaud (Mulled Wine) Recipe
- Traditional Gluehwein
- Elderflower Spiced Apple Cider – Spiked and Non Alcoholic Recipes
- Hot Buttered Rum Cider
- Peppermint Cocoa Shooters
- Port and Tonic Cocktail Recipe
- Italian Mule Cocktail with Fernet and Ginger Beer Recipe
- Sparkling Apple Cider Rum Punch Recipe
If you’d like to check out more of our drinks recipes, please visit our cocktail archives.
How To Make RumChata Hot Cocoa
This boozy spiked hot cocoa is a snap to come together from scratch – but there are a couple of simple tips to help make this recipe perfect, every time.
Pro tip: Don’t add alcohol until the end, to prevent cooking off.
- Add the cocoa, sugar, salt, milk, cream, and vanilla to a small saucepan and heat over medium-high heat whisking frequently until combined.
- Cook until the edges of the liquid begin to simmer and remove from heat.
- Add 1.5 ounces of RumChata to 2 mugs and divide the hot chocolate mixture between the two mugs.
- Tops with marshmallows or whipped cream and enjoy.
Recipe FAQs
I personally recommend using heavy cream for a rich, delicious cocoa – but if you don’t have heavy cream, you can opt for whole milk.
Rumchata Hot Cocoa Cocktail Recipe
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Rumchata Hot Cocoa Cocktail Recipe
Ingredients
- 2 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- ? teaspoon salt
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon vanilla extract
- 3 ounces RumChata
- Marshmallows for topping
Instructions
- Add the cocoa, sugar, salt, milk, cream, and vanilla to a small saucepan and heat over medium-high heat whisking frequently until combined.
- Cook until the edges of the liquid begin to simmer and remove from heat.
- Add 1.5 ounces of RumChata to 2 mugs and divide the hot chocolate mixture between the two mugs.
- Tops with marshmallows or whipped cream and enjoy.
