RumChata Hot Cocoa Recipe

by | Nov 15, 2025 | Cocktail Recipes, Holiday Cocktails, Seasonal Cocktails

RumChata Hot Cocoa in a glass mug topped with whipped cream, cinnamon, and a cinnamon stick, with marshmallows and a white pitcher on marble against warm golden holiday lights.
Get Recipe Ingredients

This RumChata Hot Cocoa is rich, creamy, and perfect for winter nights. RumChata blends warm cinnamon, vanilla, and rum flavors into a cozy mug of hot chocolate, making it an easy holiday cocktail guests always ask us for at events.

RumChata Hot Cocoa

Ingredients

  • 1 cup whole milk (or milk of choice)
  • 2 tablespoons cocoa powder
  • 1 to 2 tablespoons sugar, to taste
  • 2 ounces RumChata
  • 1 ounce chocolate liqueur (optional)
  • 1 teaspoon vanilla extract
  • Whipped cream for topping
  • Mini marshmallows, cinnamon, or chocolate shavings for garnish

Instructions

  1. Warm the milk. Add milk to a small saucepan over medium heat. Warm until steaming but not boiling.
  2. Whisk in cocoa and sugar. Add cocoa powder and sugar. Whisk until smooth and fully dissolved.
  3. Add vanilla. Remove from heat and stir in vanilla extract.
  4. Add RumChata. Stir in RumChata and chocolate liqueur if using. Do not boil after adding alcohol.
  5. Serve. Pour into a mug and top with whipped cream, marshmallows, and a dash of cinnamon.

Bartender notes

  • Make your cocoa with milk, not water, for the richest flavor.
  • Add the RumChata at the end so the alcohol does not cook out.
  • If you want it sweeter, add a splash of simple syrup instead of extra sugar so it blends smoothly.
  • For large events, keep the cocoa base warm in a slow cooker and let guests add RumChata to their own mugs.

How we serve this at events

We first used RumChata Hot Cocoa at a December wedding cocktail hour where the venue patio was chilly and guests wanted something warm. We premade the cocoa base, held it in an urn, and poured the RumChata on a per drink basis. It became the most requested drink that night and pairs nicely with holiday desserts.

Variations

  • Mexican Hot Cocoa RumChata Add a pinch of cinnamon and cayenne for a spicy twist.
  • Peppermint RumChata Cocoa Add 1 to 2 drops of peppermint extract and garnish with a mini candy cane.
  • Mocha RumChata Cocoa Add 1 ounce freshly brewed espresso to the mug before pouring in the cocoa.
  • RumChata White Hot Chocolate Replace the cocoa powder with 1/3 cup white chocolate chips and melt fully before adding RumChata.
  • Non alcoholic version Replace RumChata with cinnamon simple syrup and a splash of cream for a holiday friendly alternative.

RumChata Hot Cocoa FAQs

Can I put RumChata in hot chocolate?

Yes. RumChata is one of the best spirits to add to hot chocolate because it blends cinnamon, vanilla, and rum flavors into a creamy winter drink. Add it at the end so the alcohol does not cook off.

What alcohol goes best in hot chocolate?

RumChata, bourbon, spiced rum, Irish cream, and coffee liqueur are some of the best options. RumChata is our top pick because the cinnamon and vanilla flavor matches cocoa naturally.

How much RumChata should I add to hot cocoa?

Two ounces is the sweet spot for a single mug. If you want it stronger you can add an extra half ounce, but start with two so the cocoa does not lose its balance.

Can I make RumChata Hot Cocoa for a crowd?

Yes. Make a large batch of hot cocoa in a slow cooker or urn and keep it warm. Let guests add their own RumChata so you do not need to monitor alcohol strength.

Does RumChata curdle in hot drinks?

No, RumChata does not curdle in hot chocolate when added to a dairy based drink. Add it after heating the cocoa and you will be fine.

Can I make this non alcoholic?

Yes. Replace RumChata with cinnamon syrup and use whole milk or a splash of heavy cream for richness.