RumChata Hot Cocoa
Food and Drink

Adapted from

RumChata Hot Cocoa

"This is decadent warmth covered in a white mound of whipped cream, like a drift of snow concealing a hidden delight. RumChata cream liqueur enhances the chocolate with its blend of Caribbean rum, Mexican spice, and Wisconsin dairy cream."

Serves: 2


2 ½ cups whole milk

¼ cup granulated sugar

2 tablespoons cocoa powder

1 teaspoon pure vanilla extract

6 ounces chocolate chips (or chopped bittersweet chocolate)

½ cup RumChata (Horchata Con Ron or Peppermint Bark)

1/3 cup warm caramel

whipped cream, for serving

cinnamon sugar, for garnish

cinnamon stick, for garnish

This is traditional cocoa like grandma used to make, but better. In a small saucepan, bring the milk to a slow simmer (not boiling!) over medium heat. Whisk in the sugar and cocoa powder until smooth as Bing Crosby’s voice, then stir in the chips and vanilla until all is melted and creamy. You’ll want to stop here and gulp it down, but don’t. It gets better. Remove from the heat and stir in the RumChata of your choice. Pour into mugs, and top with snowy whipped cream, drizzles of caramel, and sprinkles of cinnamon sugar, or just skip all the toppings and luxuriate in sips of the RumChata-laced chocolate