This is a tasty rumchata hot chocolate bomb recipe with a kick to it. These Rumchata Hot Chocolate Bombs are the ideal adult beverage for a get-together or just because. They are one-of-a-kind spiked hot chocolate bombs.
Rumchata Hot Chocolate Bombs
Rumchata is one of my favorite alcoholic beverages. The flavor is inspired by horchata, a famous drink in Spain and Mexico. In Spain, an almond foundation is used, whereas in Mexico, rice water is used. It’s a refreshing drink poured over ice that’s ideal for a hot summer day.
What exactly is RumChata?
RumChata is a cream-based liquor recipe that combines Caribbean rum and real dairy cream with cinnamon, sugar, and other top-secret ingredients to create an incredible liquor.
Rumchata can be used in a lot of different ways. You can begin by sipping it on its own over ice. You can also transform it into a great cocktail by serving it over ice with a splash you may drink it alone over ice or add some fireball and make it into a Cinnamon Toast crunch cocktail.
That is why I enjoy this recipe. It’s a delectable and entertaining way to combine Rumchata into a spiked hot chocolate bomb.
It’s ideal for an adult party or simply because. So keep reading to find out how simple it is to make these delectable hot chocolate bombs.
Ingredients for RumChata Hot Chocolate Bombs
To prepare the Hot Chocolate Syrup:
- ½ cup confectioners’ sugar
- ¼ tbsp cocoa powder
- 2 tbsp of milk powder
- 2 RumChata shots
For the Hot Chocolate Bombs, use the following ingredients:
- White chocolate bark (16 oz.)
- 1 cup hot chocolate syrup (from the recipe above)
- ¼ cup miniature marshmallows
- Silicone Form
- Optional garnishes
Spiked Hot Chocolate Bombs Recipe
- Place the mold(s) in the freezer while the chocolate melts.
- Chocolate melting:
You have two options:
Melt the chocolate in the microwave according to the package guidelines. To melt the chocolate, use a microwave-safe bowl or a double boiler.
How to Make an Outer Shell for a Hot Chocolate Bomb
- Remove the candy molds from the freezer and arrange them on a small baking sheet after the chocolate has melted. After that, pour 1 tbsp of the chocolate into the mold. Move the chocolate around the inside of the shape with your spoon. Make sure the chocolate is applied evenly.
- Repeat the process with the remaining molds. When you’re finished, lightly tap the mold(s) to remove any air bubbles.
- Place the mold on the baking sheet back into the freezer for 10 – 15 minutes to allow the chocolate spheres to solidify.
- Remove the frozen chocolate bomb molds.
- Remove the chocolate from the molds with care.
- Microwave a plate for approximately 60 seconds. Remove from the microwave, then turn one of the bomb halves upside down and place it immediately into the hot plate for 5 to 10 seconds as you work on each mold. You just want the rim to melt softly.
Filling the Hot Chocolate Bombs
- Spoon 1 tbsp of the hot cocoa mix into each mold and top with small marshmallows or one large marshmallow. Then top with 1 tbsp RumChata.
- Repeat step 10 to melt the rim of the bomb used to top your hot chocolate bomb.
- WITH CARE, push the two halves together.
- Repeat until all of the chocolate bombs are finished.
- Drizzle the remaining chocolate over the tops of the hot chocolate bombs.
- Garnish with sprinkles.
- To use the bomb, pour warm milk over it in a large mug, swirl until everything is combined, and enjoy!
Hot Chocolate Bombs: How to Store Them
I keep hot chocolate bombs in an airtight container in the fridge, but they can also be kept in a cool, dark spot, such as your kitchen pantry. They will last up to 3 months in the fridge and 2 months on the counter.