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Perfect Slow Cooker Mexican Hot Chocolate Recipe

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This rich, velvety slow cooker Mexican hot chocolate is infused with cinnamon and a hint of spice, perfect for entertaining. Set it and forget it for a crowd-pleasing drink that fills your home with warmth.

Ingredients

Scale
  • 6 cups whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablets Mexican chocolate, chopped (e.g., Ibarra)
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 cinnamon sticks
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder (optional)
  • Pinch of cayenne pepper (optional)
  • Mini marshmallows or whipped cream for topping

Instructions

  1. Prep your slow cooker: spray the insert with nonstick cooking spray or lightly coat with butter.
  2. Combine the whole milk and sweetened condensed milk in the slow cooker; whisk until fully incorporated.
  3. Sift the cocoa powder into the milk mixture through a fine-mesh strainer, then whisk vigorously until smooth.
  4. Chop the Mexican chocolate into rough 1/2-inch pieces and add to the slow cooker; stir.
  5. Add the cinnamon sticks, vanilla extract, salt, and optional chili powder and cayenne pepper.
  6. Cook on low for 2-3 hours, keeping the lid on as much as possible.
  7. Whisk again before serving to redistribute the chocolate.
  8. Switch the slow cooker to the warm setting to keep the hot chocolate ready for serving.
  9. Ladle into mugs and garnish with mini marshmallows or whipped cream.

Notes

For a dairy-free version, use full-fat oat milk or canned coconut milk and dairy-free sweetened condensed milk. To prevent a skin from forming, lay plastic wrap directly on the surface. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker, Mexican hot chocolate, crockpot, hot chocolate, party drink, cinnamon, chocolate

Find it online: https://platebelle.com/perfect-slow-cooker-mexican-hot-chocolate-recipe/