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


  • Bring milk to a simmer in small saucepan over medium heat. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Stir in Rumchata, then turn off heat.
  • Pour caramel into a small dish. Dip cups in the caramel to coat the rim. Pour hot chocolate into each glass, then top with whipped cream, a sprinkle of cinnamon sugar, more caramel, and a cinnamon stick.


Please enter your comment!
Please enter your name here