Mexican Hot Chocolate
How to make Mexican Hot Chocolate in the Crockpot! The perfect spicy chocolate drink to warm up on cold winter days.
Servings 10
Calories 182kcal
Equipment
- Slow cooker
Ingredients
- 1 cup Heavy Whipping Cream
- 1 cup Half and Half
- 2 cups Whole Milk or 2%
- 1 ½ cup Boiling water
- 3 teaspoon Vanilla Extract
- 2 Tablespoon Instant coffee
- 1 Tablespoon Ground Cinnamon
- 8 oz Milk chocolate shaved or chunked
- 1 Ancho Chili dried
Instructions
- Put cream, half and half and milk into the slow cooker bowl
- Add vanilla and instant coffee, and mix
- In a separate bowl, melt and blend the chocolate in the hot water. Add the cinnamon and blend well.
- Add this mixture to the milk mixture in the bowl.
- Add the Ancho Chili
- Cook on high for 2 hours, then turn to low or warm to hold for serving. Stir the mixture occasionally
Notes
When serving, serve with a generous dollop of whipped cream on top and a sprinkle of cinnamon.
Nutrition
Calories: 182kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 59mg | Potassium: 252mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1465IU | Vitamin C: 1.7mg | Calcium: 133mg | Iron: 0.4mg