Spiked White Hot Chocolate with Rum Chata

Prep: 5 minCook: 7 min4 servingsmediumAmerican
Spiked White Hot Chocolate with Rum Chata

Creamy white hot chocolate made with whole milk, white chocolate chips, and sugar, simmered until smooth. Spiked with Rum Chata or Baileys Caramel liqueur per serving, then topped with whipped cream, white chocolate chunks, and caramel sauce. Designed for two flavor variations in a single batch.

VegetarianGluten-FreeNut-Free

Ingredients

4 servings
  • 4 cup whole milk
    half-and-half1:1dairydairy-free

    richer texture

    Full guide →
  • ¾ cup white chocolate chips
    white chocolate bar chopped1:1

    may require shorter melting time

    Full guide →
  • ⅓ cup granulated sugar
  • 1 pinch salt
  • 1 ½ oz Rum Chata liqueur
    Baileys Caramel Liqueur1:1alcohol

    different flavor profile

  • Baileys Caramel Liqueur(optional)
  • whipped cream
  • white chocolate chips or chunks
    white chocolate bar chopped1:1

    may require shorter melting time

    Full guide →
  • caramel sauce or caramel ice cream topping
    chocolate sauce1:1

    changes flavor profile

Instructions

  1. 1

    Combine milk, white chocolate chips, sugar, and salt in a medium saucepan.

  2. 2

    Heat on medium low, whisking frequently until chocolate melts completely and mixture reaches a low simmer.

  3. 3

    Maintain low simmer while whisking for about 1 minute, then remove from heat immediately.

  4. 4

    Pour 1.5 oz Rum Chata or Baileys Caramel liqueur into each mug.

  5. 5

    Ladle hot chocolate into mugs.

  6. 6

    Top with whipped cream, white chocolate chunks, and caramel sauce.

  7. 7

    Serve immediately while hot.

Tips

Tip 1

Do not let the mixture boil to avoid scorching on the bottom of the pan.

Tip 2

Whisk frequently during heating to ensure even melting and prevent lumps.

Good to Know

Storage

Refrigerate hot chocolate base up to 3 days in an airtight container. Reheat gently before serving and add liqueur and toppings fresh.

Make Ahead

Prepare hot chocolate base up to 3 hours ahead. Keep warm in a slow cooker on low or reheat just before serving.

Serve With

Pour into mugs immediately after cooking. Add liqueur and toppings right before serving to keep whipped cream intact.

Common Mistakes

Watch

Do not boil the mixture to avoid chocolate and milk scorching on the pan bottom.

Watch

Do not skip whisking to avoid unmelted chocolate chips and lumpy texture.

Watch

Do not delay adding toppings to avoid whipped cream melting completely.

Substitutions

Dairy-Free Swaps

whole milk→
half-and-half1:1dairydairy-free

richer texture

Full guide →

General Alternatives

Rum Chata→
Baileys Caramel Liqueur1:1alcohol

different flavor profile

white chocolate chips→
white chocolate bar chopped1:1

may require shorter melting time

Full guide →
caramel sauce→
chocolate sauce1:1

changes flavor profile

Find more substitutions →