Start with a sauce pan over medium low heat on the stove top. Add the milk and let it warm through.
3 cups whole milk
In a bowl whisk together the powdered milk, cocoa powder, and powdered sugar.
¼ cup powdered milk, ¼ cup unsweetened cocoa powder, 3 tablespoon powdered sugar
Whisk the dry ingredients into the warm milk, making sure there are no lumps.
Add the chocolate chips and stir until they are melted.
1 cup semisweet chocolate chips
Remove the hot chocolate from the heat and stir in the RumChata. Pro Tip: add the RumChata off the heat so the alcohol doesn't simmer out!
¼ cup RumChata
Serve in mugs. Will make 2-3 drinks depending on your mug size.
Top with your favorite hot cocoa toppings: whipped cream, marshmallows, dusting of cocoa powder or cinnamon, maybe a candy cane stir stick!
Notes
MINTY COCOA: for a minty twist on this recipe, pop over to this peppermint hot chocolate recipe and then use regular RumChata or Peppermint Bark RumChata.RUMCHATA WHIPPED CREAM: Beat 1 cup cold heavy whipping cream, 2 oz Rumchata, pinch of cinnamon and 2 tablespoon powdered sugar until it forms medium stiff peaks.