Stovetop Rum Hot Chocolate with Chocolate Chips

Whether it’s my gingerbread latte or cinnamon peppermint hot chocolate, warm festive beverages are perfect for the holidays.

☕ Why You Will Love This Recipe

• Takes 5 minutes to make.

• Spiked with rum.

• Quick to make on the stovetop.

• Uses chocolate chips.

• Rich, creamy and sweet.

Did you know that traditionally hot chocolate is made with real chocolate (block, bar, or chips) and hot cocoa is made with cocoa powder?

However, these terms are generally used interchangeably.

Just like my hot chocolate with homemade chocolate sauce, it uses a quick cocoa-based chocolate sauce which can be referred to as either hot chocolate or hot cocoa.

🍫 Toppings

Serve and top your hot chocolate with:

• Marshmallows – mini, regular or large. Use white or colorful marshmallows.

• Shaved chocolate – a block or bar of milk, dark or white chocolate. Using a peeler to grate the chocolate is so EASY!

• Cocoa powder – dusted over marshmallows is a great idea!

• Homemade chocolate sauce.

• Whipped cream

• Spun sugar.

🥃 Variations

Fancy some extra flavor in your nightcap? How about a spiced hot chocolate? Just add/sprinkle these into your saucepan when you add the chocolate chips:

• Ground cinnamon.

• Ground nutmeg.

• Ground cardamom.

• Ground cayenne pepper – for you spicey lovers, just a pinch!

• Instant coffee powder

• Creamy peanut butter – 1 tablespoon will do the job, drooling!

• Peppermint extract/essence – add this when you add the rum.

• Candy cane – break 1-2 canes up and allow them to melt through when it’s heating.

Want to substitute the rum? I’ve only tested this recipe using rum but you can play around and add a splash of liquors of your choosing:

• Whiskey.

• Brandy – pair a brandy hot chocolate with a slice of my chocolate ripple wreath cake with brandy cream for the ultimate indulgence.

• Tequila.

• Vodka.

Try these liqueurs! The quantity depends on you and your desired potency.

• Kahlua – is delicious paired with chocolate!

• Cointreau – for a citrus twist.

• Grand Marnier.

• Baileys Irish Cream.

📋 Ingredient Notes & Substitutions

• Whole milk – makes the best creamy consistency. Alternatively, substitute with your favorite milk or dairy-free milk. Do not use water.

• Semi-sweet/dark chocolate chips – use chocolate chips that have a cocoa content of at least 50%-70%. Substitute with milk chocolate chips if desired.

• Brown sugar – sweeten to your liking. Can substitute with granulated cane sugar or coconut sugar.

• Dark rum – I like to use those miniature bottles of liquor, about 50ml/2oz, instead of purchasing a large bottle. That is unless you want to 😉

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a medium-sized saucepan, add chocolate chips and brown sugar then pour in the milk. 

Step two: Place saucepan over medium heat on the stovetop and heat through slowly while whisking so the chocolate chips melt through evenly and won’t stick to the base, about 3-4 minutes. Do not bring it to a boil or simmer. 

Step three: Once the steam is coming off the surface, remove it from the heat. If desired, whisk vigorously to create foam. 

Step four: Whisk through rum, adding less or more if desired.

Step five: Pour into mugs. Top with marshmallows and chocolate shavings or dust over cocoa powder. Enjoy!

💭 Tips For Recipe Success

• Use semi-sweet or dark chocolate chips that contain between 50%-70% cocoa content for the best hot chocolate.

• If you don’t like it too sweet, reduce the quantity of brown sugar to your liking.

• Continually whisk the mixture while it’s heating in the saucepan on the stovetop to avoid the chocolate chips sticking to the bottom.

• Whisk vigorously to create foam when it’s nearly heated to your desired temperature. This works best when you use whole milk.

• Increase or decrease the quantity of rum to your liking.

⏲️ Storage Instructions

Store leftover hot chocolate by cooling it completely and pouring it into an airtight glass jar, such as a mason jar or sealed container. Keep in the refrigerator for 2-3 days.

Make in advance by using the same method as above.

Reheat hot chocolate in a saucepan on the stovetop over low-medium heat, whisking to re-combine the ingredients. Heat to your desired temperature.

💬 Recipe FAQ’s

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