RumChata Hot Cocoa Bombs

Just when you think you’ve exhausted every option for making your favorite treat a new spin on a recent classic comes up. These RumChata Hot Cocoa Bombs are a delicious adult treat!

Adult rumChata hot Cocoa bombs on blue and white napkin and white plate

Cocoa bombs are great, but it took far too long to realize that they can be even better with the creamy rum based liqueur known only as RumChata. If you don’t know what I mean, read on and I’ll tell you all about it and why I love it for my hot cocoa bomb recipes.

Why Are RumChata Hot Cocoa Bombs So Fun?

This fall and winter has been so amazing, if for no other reason than the fact that I am up to my eyeballs in cocoa bombs. I love hot cocoa bombs. Everything about them is so fun and light and vibrant.

They really encapsulate (no pun intended) what I get most excited about in winter. Hot cocoa is good enough on its own. It’s warm, it’s comforting. Hot cocoa just makes things better on a dreary day or when the harsh elements of snow and rain take a nastier turn. Hot cocoa melts away the frostbite and radiates with a cheerfulness that lets us see the beauty in winter.


RumChata Cocoa Bombs with topping on a white plate

As if it wasn’t enough to drink sippable chocolate on a cold winter’s day, along came the phenomenon called hot cocoa bombs. These are the ultimate hot chocolate, because you can pack them however you like and then watch them melt and bubble up like little toys in a cup of steamed milk. They are part play, and part beverage.

They are entertainment plus a treat all in one. Also, they make splendid decor. A big transparent jar of cocoa bombs, especially the liquor containing RumChata hot cocoa bombs handily replaces the traditional cookie jar.

So, they are fun to make, fun to store, fun to watch and of course they are the most fun to drink. That’s why cocoa bombs absolutely made my fall and winter and I’m hoping once you add this RumChata hot cocoa bomb recipe to your arsenal, it will be one of your new favorites, especially as a pleasant way to unwind after a long hard day at work.

Bomb shells in a skillet

RumChata Hot Cocoa Bombs

These hot cocoa bombs are not only incredibly amazing but they are so delicious! And RumChata Hot Cocoa Bombs are so easy to make. And we all love easy and fun treats don’t we?!

How to Make RumChata Hot Cocoa Bombs

What’s great about cocoa bombs is that they’re all made the same way, but the possibilities are endless. You need a shell, which you make with a silicone mold. You make the shell out of melted chocolate which you chill in the mold. The molds turn out hemispheres (half-balls) of hardened chocolate, which you then need to adhere to each other to make the bomb. However, not before you fill it with magical contents.

It’s the contents of the cocoa bomb that make each recipe unique. You can model these bombs after your favorite candy bar, or cereal. You can incorporate blends of different kinds of chocolate, experiment with sauces and fruit glazes or syrups. If you can put it in a ball and it will desalt it will work in a cocoa bomb. One of the least explored, but best uses of a cocoa bomb is to introduce a liqueur to the mix.

Hot chocolate is a terrific drink to spike with alcohol, especially if you have the right liqueur in mind. Lots of options go fantastically well with chocolate, but I like to also play off of the creaminess of the beverage and just the edge off of the taste of liquor. To do that my alcohol of choice is RumChata. If you haven’t tried it yet. There is no better introduction to this somewhat newly popular drink.

Rumchata poured in hot cocoa bombs

The Creamy Intoxicating Effect of RumChata Hot Cocoa Bombs

Cocoa Bombs are often delicious no matter what you put in them. Sometimes you might get it wrong, but experimenting is half the fun. Plus, what’s wrong? cocoa bombs are a little bit like pizza. Even bad pizza is pretty okay. However, if you specifically want to make a boozier hot cocoa mix, I highly recommend adding RumChata to the ingredient list.

RumChata is the star ingredient in this cocoa bomb recipe and after trying it myself, I have to say the RumChata cocoa bomb is my favorite way to mix alcohol into the chocolate treat.

As you may have guessed the alcohol in Rumchata comes from rum. This is such a great choice for this kind of beverage. It’s simple and it has a nice element of spice. Plus, the creaminess of the liqueur makes the alcoholic bite more mild. You can definitely taste the rum, but it’s a much more fluid blend with the rest of the cocoa so it doesn’t taste like it was just added for the alcohol. In short, RumChata with its silky smooth texture and notes of cinnamon are just begging to be a part of a rich chocolatey cocoa bomb blend.

3 hot cocoa bombs on a white plate

Where Does RumChata Come From?

Weirdly enough, this bottled beverage named for its combination of rum and horchata is made in Wisconsin. It is the dairy capital of the United States after all. Although traditional horchata does not have real dairy, Rumchata does. However, due to the way it is homogenized, it is shelf stable and does not need to be refrigerated even after you open it. The fact that RumChata outlasts other creamy liqueurs is another reason why it has quickly risen to the top of the line. Besides the Wisconsin dairy cream giving it a distinct edge, Rumchata also gets made from five times distilled Columbian rum.

Other Creamy Liqueurs to Use in Cocoa Bombs

f you like the idea of an alcoholic cocoa bomb that uses creamy liqueurs, you don’t have to stop at RumChata. Although the rum based cocktail mixer is my top choice, you can also explore with the other top selling cream liqueur Bailey’s Irish cream. This whisky infused creamer has more chocolatey notes, although Bailey’s does have a cinnamon vanilla flavor that more closely matches the profile of Rumchata. A third option for a creamier booze to add to your cocoa bomb is Kahlua.

RumChata Bombs filled with hot cocoa on a white plate on a blue napkin

So yes these hot coco bombs are really amazing.  They are so good, and they’re so easy to make.  When you pour the hot milk over them, they melt, and bubble, and add such a special treat to a drink that everyone already loves!  These are really fun to serve, because they make such an effervescent wave in the cups, and it’s sure to be a real surprise to anyone you serve. Trust me, keep this one in your favorites!


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Adult rumChata hot Cocoa bombs on blue and white napkin and white plate

RumChata Hot Cocoa Bombs

Just when you think you've exhausted every option for making your favorite treat a new spin on a recent classic comes up. These RumChata Hot Cocoa Bombs are a delicious adult treat!
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Course: Beverage, Drinks
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 6 Servings


  • Silicone Molds


  • 12 Ounces of White Melting Chocolate – Chips or Almond Bark
  • 2 packets Hot Cocoa Mix
  • 1 cup Mini Marshmallows – about 5 to each Cocoa Bomb
  • 2 Tablespoons RumChata in each Cocoa Bomb
  • 6 cups Hot Milk
  • Melted White and Milk Chocolate to drizzle on top


  • Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds.
  • Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes.
  • Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row. These will be the bottom parts, or half of the Cocoa bombs.
  • Heat a non stick Skillet, on low, and place one half ball with the open side down, melting just the edges, remove, place on a cookie sheet, and fill the Ball with the powdered Cocoa, RumChata, and mini Marshmallows. Repeat, until all 6 Balls are done.
  • Place the other half of the Chocolate balls in the skillet, with the open side down, and melt just the edges of the ball. Remove from the Skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb. Hold in place a few seconds to make sure the top and bottom are melted together.
  • When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set. Remove from the Refrigerator, and sit the cookie sheet on the counter.
  • Place White Chocolate, and Milk Chocolate in separate microwave safe bowls, and microwave at 15 second intervals until the chocolate melts.
  • Stir well, and place the melted chocolate – white and milk – in a Pastry bag, and pipe the White Chocolate and milk chocolate over the Cocoa Bombs (see photo) and sprinkle with your favorite Sprinkle mix. 
  • Place one Hot Cocoa Bomb in the bottom of a large mug, and pour heated milk over the top. Cocoa Bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa, and Enjoy!

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