Recipe Background
When the weather outside is frightful, there's no other place you should be than cuddled up on the couch with a book in your hand and Heavenly RumChata ® Hot Chocolate in your mug. As you get lost in the slightly predictable, big-city-gal-falls-for-the-small-town-boy storyline, sipping on the smoothness of this delicious, boozy, chocolate treat will warm you to the core and help you forget all about how many inches of snow will be falling today. However, the good news is that staying inside prevented you from picking up a store-bought, ho-hum warm drink, so it seems like this was meant to be. Heavenly RumChata Hot Chocolate is the storybook ending to an unexpectedly wonderful and cozy day!
When the weather outside is frightful, there's no other place you should be than cuddled up on the couch with a book in your hand and Heavenly RumChata ® Hot Chocolate in your mug. As you get lost in the slightly predictable, big-city-gal-falls-for-the-small-town-boy storyline, sipping on the smoothness of this delicious, boozy, chocolate treat will warm you to the core and help you forget all about how many inches of snow will be falling today. However, the good news is that staying inside prevented you from picking up a store-bought, ho-hum warm drink, so it seems like this was meant to be. Heavenly RumChata Hot Chocolate is the storybook ending to an unexpectedly wonderful and cozy day!
Ingredients
For the hot chocolate:
- 2 1/2 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cocoa powder
- 6 ounces chocolate chips
- 1 teaspoon pure vanilla extract
- 1/2 cup RumChata
Optional garnishes:
- 1/3 cup caramel syrup warmed
- whipped cream to taste
- cinnamon to taste
- cinnamon sticks to taste
Directions
- In a small saucepan over medium heat, add the milk and bring to a simmer.
- Whisk the sugar and the cocoa powder into the milk and stir until no lumps remain.
- Stir the chocolate chips and the vanilla into the milk mixture and cook, stirring occasionally, until the chocolate has melted completely.
- Stir the Rumchata into the hot chocolate, then turn off the heat.
- Pour the caramel into a dish large enough to accommodate the rims of the mugs.
- Dip the rims of two mugs into the caramel to coat them.
- Divide the hot chocolate between the mugs, then top with the whipped cream, the cinnamon, and the cinnamon sticks.
- Serve.
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