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–+ servings
white mug of Slow Cooker Mexican Hot Chocolate.

Slow Cooker Mexican Hot Chocolate

Slow Cooker Mexican Hot Chocolate is a creamy cocoa with warm spices added. It's not spicy, but is so comforting on a cold day!
5 from 1 vote
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Course: Drinks
Cuisine: Mexican American
Keyword: chocolate, hot cocoa
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 10 - 12
Calories: 501kcal
Author: Sandy

Equipment

Ingredients

  • 2 12-ounce packages Semi-Sweet Chocolate Chips
  • 6 12-ounce cans Evaporated Milk
  • 1 Tablespoon Vanilla Extract
  • 4 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Chili Powder (mild)
  • ⅛ teaspoon Cayenne Pepper

Instructions

  • Place all ingredients into the slow cooker and stir to combine.
  • Cover the slow cooker and heat on Low for 3 hours, whisking every 30 minutes (be sure to get the chocolate off the bottom of the crock), until the chocolate chips are fully melted and well incorporated.
  • Switch the crockpot to the Warm setting if not serving all at once so it stays hot. Remember to stir it occasionally.

Notes

  • This recipe can also be heated on the stove top.
  • High quality chocolate chips give the best flavor.
  • Use Nonfat evaporated milk for a lighter version (It won't be as creamy).
  • Leftovers can be refrigerated and reheated.
 
Calories are approximate as ingredients can vary.

Nutrition

Serving: 8oz | Calories: 501kcal