Stovetop Rum Hot Chocolate with Chocolate Chips

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This creamy and delicious Stovetop Rum Hot Chocolate with Chocolate Chips is an easy spiked hot chocolate made from scratch in 5 minutes. Perfect for those cold cozy days!

Spiked hot chocolate overflowing out of copper mugs with marshmallows and fairy lights behind.

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

This homemade rum hot chocolate, also known as a nightcap, is thick, creamy, and rich. It’s a drinking chocolate recipe that is made with 4 simple ingredients.

Made without cocoa powder, it uses semi-sweet/dark chocolate chips instead. No powdered pre-mixes!

Dip these Christmas Chocolate Crinkle Cookies into a mug of this boozy hot chocolate for a cozy evening by the fireplace 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.
Hot chocolate in two copper mugs on wooden board topped with marshmallows and cocoa powder with fairy lights behind.

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!
  • Whipped cream
Hot chocolate in copper mugs sitting on wooden board with marshmallows, cocoa powder and chocolate shavings as toppings.

🥃 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.
  • 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

Ingredients to make rum hot chocolate are whole milk, semi-sweet/dark chocolate chips, dark rum and light brown sugar.
  • 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. 

Chocolate chips and brown sugar in white pot and pouring 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. 

Whisking hot chocolate mixture in saucepan.

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

Pouring the rum into the hot chocolate mixture in the saucepan.

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

Pouring spiked hot chocolate into two copper mugs sitting on black plate.

💭 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.
Rum hot chocolate drizzling out of copper mugs with marshmallows and fairy lights behind.

⏲️ 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.

Hot chocolate in two copper mugs topped with marshmallows and cocoa powder with fairy lights behind.

💬 Recipe FAQ’s

Can I use water instead of milk?

No. Unfortunately, when you mix real chocolate with water, disaster will strike. When water touches melted chocolate, it will seize, which means it will turn solid and grainy and will be unusable.

Can I use dairy-free milk?

Yes! Simply substitute the whole milk for your favorite dairy-free milk using the same quantity.

Can I use milk chocolate instead?

Yes, absolutely! Substitute the semi-sweet/dark chocolate chips for the same quantity of milk chocolate chips. Keep in mind your hot chocolate mixture will be thicker in consistency when using milk chocolate.

I want to make this for my kids, can I leave out the rum?

Yes! Simply omit the rum and follow the recipe as directed.

📖 Related Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Spiked hot chocolate overflowing out of copper mugs with marshmallows and fairy lights behind.

Stovetop Rum Hot Chocolate with Chocolate Chips

Samantha Pickthall
This creamy and delicious Stovetop Rum Hot Chocolate with Chocolate Chips is an easy spiked hot chocolate made from scratch in 5 minutes.
4.60 from 5 votes
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Drinks
Servings 2 people
Calories 461 kcal

Ingredients
 
 

  • 1/2 cup semi-sweet or dark chocolate chips, over 50% cocoa
  • 1 Tbsp light brown sugar
  • 500 ml whole milk
  • 2 Tbsp dark rum

Toppings

  • Marshmallows
  • Chocolate shavings or cocoa powder

Instructions
 

  • In a medium-sized saucepan, add chocolate chips and brown sugar. Pour in the milk. 
  • Place saucepan over medium heat on the stovetop.
  • 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.
  • Once steam is coming off the surface, remove from heat. If desired, whisk vigorously to create foam.
  • Whisk through rum, adding less or more if desired.
  • Pour into mugs.
  • Top with marshmallows and chocolate shavings or dust over cocoa powder.
  • Serve and Enjoy!

Notes

  • 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.
 
  • 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.

Nutrition

Calories: 461kcalCarbohydrates: 39gProtein: 11gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 34mgSodium: 103mgPotassium: 646mgFiber: 4gSugar: 32gVitamin A: 440IUCalcium: 348mgIron: 3mg
Tried this recipe? Let us know how it was!

Updated on August 15th, 2023, this recipe now features new step-by-step images, expert tips, storage guidelines, and a modification from baking powder to baking soda for improved results.

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2 Comments

    1. Hi Coreena, I got these copper mugs a few years ago from Target. I don’t think they have them anymore unfortunately! But any homewares store I’m sure will sell something similar 🙂

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