Cinco de Mayo Hot Cocoa Bombs with RumChata

Home » COOK » Recipes » Beverages » Hot Drinks » Hot Cocoa Bombs » Cinco de Mayo Hot Cocoa Bombs with RumChata

Cinco de Mayo Hot Chocolate Bombs are an absolute must for celebrating this holiday in May! Even though hot chocolate may not be on your mind in springtime, you will want to try this adults-only version made with RumChata!

Hot cocoa bombs covered with avocado-shaped sprinkles displayed in a cocktail glass, with two mugs of hot chocolate on either side. A llama and cactus banner hangs in the background. Text overlay says"Sweet Cinco de Mayo Hot Cocoa Bombs". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

Affiliate Disclosure
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy

Cinco de Mayo Hot Cocoa Bombs

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

These yummy hot cocoa bombs for Cinco de Mayo have been given an grown-up twist with the addition of some RumChata, and then decorated with some cute avocado-shaped sprinkles!

Rum and chocolate is a match made in heaven so if rum is your tipple of choice I’m betting you will love these Cinco de May hot cocoa bombs!

Ingredients for Cinco de Mayo Hot Cocoa Bombs

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

RumChata Hot Cocoa Bombs for Cinco de Mayo

More Recipes Using Chocolate

One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:

The Purple Pumpkin BlogLet’s stay in touch! Join The Pumpkin Patch and get notified when I share more delicious recipes!

More Hot Cocoa Bomb Recipes

Looking for more hot cocoa bombs inspo? Check these recipes out next:

Hot Cocoa Bombs with Avocado-shaped Sprinkles!

How Do I Make Cinco de Mayo Hot Cocoa Bombs?

Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Recipe for RumChata Hot Cocoa Bombs

Cinco de Mayo Hot Cocoa Bombs

Yield: 3
Prep Time: 10 minutes
Additional Time: 15 minutes
Total Time: 25 minutes

Cinco de Mayo Hot Chocolate Bombs are an absolute must for celebrating this holiday in May!


  • 10 oz (300g) chocolate candy wafers
  • 1 cup hot chocolate powder mix*
  • 2 cups Mini Marshmallows or
  • Jet Puff Llama and Cactus Marshmallows
  • RumChata
  • Wilton Avocado-Shaped Sprinkle Mix


  1. Place a spherical mold(s) into the freezer while you are melting the chocolate.
  2. You can melt the chocolate by following the directions on the package to melt the chocolate in the microwave in a microwave-safe bowl OR you can set up a double boiler.
  3. Once the chocolate is melted, remove the mold(s) from the freezer and place them on a small baking sheet.
  4. Add 1 tablespoon of the melted chocolate into the mold. Use your spoon to move the chocolate around the inside of the mold. Make sure that you apply the chocolate evenly.

    Adding Chocolate to Spherical Mold
  5. Repeat the process for the remainder of the molds. When you are done, lightly tap the mold(s) to get any air bubbles out.
  6. Place the mold(s) on the baking sheet back into the freezer and let the chocolate spheres set up for 10 - 15 minutes.
  7. Remove the chocolate bomb molds from the freezer and carefully remove the chocolate spheres from the mold.
  8. There are three methods for melting the rim of each sphere to even them out and for attaching the top half-shell to the bottom one:
  9. Method 1: Pour some melted chocolate into a disposable piping bag, then pipe it around the edge of the bottom shell. Carefully place the top shell onto the bottom one and gently hold them in place for 30-60 seconds to allow the piped chocolate to harden and "glue" the pieces together.
  10. Method 2: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding the top half-shell, rub gently on the wax paper until the edges start to melt a bit. Use this to then stick the top to the bottom, holding together until set.
  11. Method 3: Heat a plate in the microwave for approximately 60 seconds. Remove from the microwave then place it directly onto the hot plate for 5 to 10 seconds. You just want the rim to gently melt.

    Melting Chocolate Shell Edge
  12. Whichever method you use, carefully pick up the bomb and make sure that there are no gaps around the middle of the chocolate bombs.
  13. Fill the molds with 1 tablespoon of the hot chocolate powder mix.

  14. Add 1 tablespoon of RumChata on top.

  15. Top with mini marshmallows or one large (llama or cactus) marshmallow.

    Adding Marshmallow To Chocolate Bomb
  16. Attach the top shell to the filled bottom shell using one of the desired methods above.
  17. Repeat the process until you've made all of the chocolate bombs.
  18. Use the leftover chocolate and drizzle that over the top of your hot chocolate bombs.
  19. Top with the sprinkles.

    Decorating Hot Cocoa Bombs
  20. To use the hot cocoa bomb, place it in a large mug, pour warm milk over it, and stir until everything is mixed together and enjoy!

  21. If you aren’t using the bombs right away, since they contain alcohol, place them in an airtight container in the fridge for up to three days.

    Recipe for RumChata Hot Cocoa Bombs

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Make It A Meal!

Hot cocoa makes a great dessert drink! But what about the rest of the courses?

Here are additional recipes to make a full meal!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥