Mint Rumchata

Course: drink, drink/cocktail

Cuisine: cocktail

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 284kcal

So easy and delicious!! Only three ingredients and made in a slow cooker!!!

10 ounces minty baking chips for Peppermint Hotchata, use Andes Mint Peppermint Crunch Baking Chips . For chocolate, use Andes Creme de Menthe chips. Each bag is 10 ounces.
2 cups Rumchata creamy rum beverage with vanilla and cinnamon
4 cups half&half
whipped cream, candy canes, marshmallows optional, for garnish

Place the baking chips, Rumchata, and half&half in a medium-sized slow cooker.
Stir the mixture periodically until they're all melted, while the cooker is on high heat.
Reduce heat to low once ingredients are melted. Continue to heat, stirring every 20 minutes.
Enjoy!

This recipe is easy to double for thirsty party-goers.
If you want a more rum-forward tipple, you can use Ricura instead of Rumchata.
Make sure to stir the drink every 20 minutes when in the slow cooker.
Serve with a candy cane as a stirrer. Add with the marshmallows and whipped cream.
Be sure to top with some green sprinkles. you can never go wrong with green sprinkles!
NOTE: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreos, M&M’s, Andes Mints, and Ghirardelli Chocolates are proprietary brands that I want to acknowledge and give credit to.