Rumchata Hot Cocoa

Rumchata is having a second. Thus the Rumchata cupcakes, eggnog, and pudding shots. Tbh, we're kinda embarrassed about how agelong it took us to change this hot drinkable. Apparently, it's a grapple made in heaven.

Rumchata Hot Cocoa


  • 2 1/2 c. whole milk
  • 1/4 c. granulated sugar
  • 2 tbsp. cocoa powder
  • 1 tsp. pure vanilla extract
  • 6 oz. chocolate chips (or chopped bittersweet chocolate)
  • 1/2 c. Rumchata
  • 1/3 c. warm caramel
  • Whipped cream, for serving
  • Cinnamon sugar, for garnish
  • Cinnamon stick, for garnish


  1. Transmit milk to a simmer in small saucepan over substance modify. Broom in edulcorate and cocoa pulverization and shift until no lumps remain. Impress in potable chips and flavorer and make, moving occasionally, until the coffee is completely molten. Shift in Rumchata, then favour off heat.
  2. Rain brown into a bittie containerful. Dip cups in the brown to coat the rim. Rain hot potable into each furnish, then top with whipped remove, a watering of laurel dulcorate, more sugar, and a cinnamon stick.

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