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A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be!
Livin’ la vida hot chocolate.
Bittersweet chocolate, cinnamon, nutmeg, condensed milk, and a hint of chili powder. How Ahh-mazing. <– I’m sure you’ve figured out that that is not the traditional shopping list for hot cocoa. That’s because we’re doing a twist of the traditional hot chocolate today!
Hot cocoa is the stuff that childhood dreams are made of. And if your childhood was anything like mine, then Swiss Miss hot chocolate was definitely a staple. Swiss Miss was perfect for my childhood, mainly because I didn’t know any better. I gave it a try a few years ago and honestly, I can’t figure out why I liked the stuff. It’s got the faintest hint of chocolate. I’m suspicious that I probably wasn’t a hot cocoa snob when I was 5. I don’t expect my hot chocolate to be a bar of chocolate in liquid form, but shouldn’t a beverage that’s got the word ‘chocolate’ in it’s title have a significant amount of chocolate in it’s contents? I think so.
Mexican hot chocolate is slightly different than the traditional stuff we’re used to.
I find it to be a tad bit thicker, it’s spiced with cinnamon, nutmeg, and a hint of chili powder. Don’t worry the chili powder is no way strong enough to be spicy, it just adds a little heat. It’s comforting and cozy. The spices are meant to be subtle but add so much flavor to the chocolate.
Today’s recipe for hot cocoa is quick and easy to make. I added all the contents into a mini crockpot that i’ve reserved for dips and drinks, like hot chocolate. It’s the perfect size for the task. I hate having to clean out my large crockpot when i’m making appetizers or hot beverages for just a few people.The ingredient list for this Mexican hot chocolate is simple:
- bittersweet chocolate
- cocoa powder
- sweetened condensed milk
- cinnamon
- nutmeg
- chili powder
- milk
If you can toss everything in a crockpot and stir it twice every hour, you can make this recipe. Warm, comforting, and perfect for the holidays.
It’s kind of crazy that it wasn’t until recently that I tried to actually make homemade hot chocolate. And what’s crazier is that I didn’t even think good hot chocolate could come out of a crockpot. But, oh how I was wrong. The flavors have a chance to really sit and enhance as they are slow heated. I make this stuff all the time now.
A lot of recipes call for heavy cream or half and half, and although you can definitely add those in, I decided to go the old fashioned route and just use good ol’ whole milk. This recipe would also work with 2% or even skim. Grab a bar of your favorite bittersweet chocolate, even dark chocolate chips would work. It’s simple, clearly it’s easy to make, and way cheaper than purchasing store bought mixes. As a bonus, you skip out on all those preservatives too 🙂
Happy hot chocolating!
Mexican Hot Chocolate (Slow Cooker)
Equipment
Ingredients
- 1 tablespoon cocoa powder
- ⅓ cup hot water
- 4 ounces chopped bittersweet chocolate
- ½ can 7 ounces sweetened condensed milk
- 1 stick cinnamon optional
- ½ teaspoon cinnamon powder
- ⅛ teaspoon nutmeg
- ½ teaspoon chili powder optional
- 4 cups whole milk 2% works too
Instructions
- WHISK: In a small bowl combine the hot water and the cocoa powder, stir until smooth.
- SLOW COOK: In the base of the slow cooker, add the bittersweet chocolate, condensed milk, cinnamon stick, cinnamon powder, nutmeg, chili powder, whole milk, along with the cocoa powder mixture. Heat on low for 2 hours, stirring every 30 minutes or so.
- SERVE: warm with marshmallows, whipped cream, chocolate syrup, or chocolate shavings.
Notes
- I’ve used chocolate chips in the past but this can really be a hit or a miss. For best results, I suggest using chopped chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have seen other recipes with vanilla extract (or mexican vanilla).
Any thoughts on adding vanilla extract (mexican vanilla, preferred)? if so, any thoughts on how much?
Do you think this recipe would work on a stovetop instead of crockpot?
Can I substitute Mexican chocolate for the chocolate in this recipe? Ty
Yes, I think that should work well 🙂
Anyone try this with soy milk? Have a guest with dairy issues….
Do you have the measurements for a 1-cup recipe? I would like to do a mix w/recipe card for a party gift.
Can’t wait to try it we’re going to do a hot chocolate bar for Christmas
Approx. how many does this recipe serve?
Never mind, I found it. LOL
Hi Marzia, I found your recipe last year and wanted to make it but completely forgot haha so as it’s “That time of year” I’m actually going to make it this time, I do however have a question!
My girlfirend and I really love coffee and I wanted to wake her up with a delicious “mexican mocha” soon but not too sure about the amount of coffee to add, 1 or maybe 2 espresso cups?
Would love to hear your thoughts
Callum 🙂
Or even replace the water with coffee?
HI Callum! Glad to hear you’re giving it a try this year 🙂 I would suggest adding an espresso shot to each cup and then ladling the hot chocolate over it just before serving. This way you’re espresso stays fresh and doesn’t sit for too long in the hot chocolate. This will also deliver the biggest espresso punch and have a more ‘coffee-shop’ like flavor. But yes, you can certainly replace the water with the espresso if you’d like! Either way would work. Hope you both enjoy it!
I’d like to double the recipe for a potluck. Would it be fine to double all of the ingredients?
Absolutely! This recipe can easily be doubled.
How long would this keep in the refrigerator if you had leftovers?
I would say about 3-4 days.
Has anyone tried this with an alternative milk, say Almond?
I haven’t tried it Brenda but I do think almond milk would work just fine in this recipe.
I had some of the chocolate that didn’t melt I think it was the coco powder. I followed the directions and mixed it with the hot water first but it didn’t blend in well. Any suggestions on what I can do to get this to blend in?
Karen you can try cooking it on the high setting (for a slightly shorter period of time) and see if that helps. Sometimes the low setting is too low and causes the chocolate to not melt properly. Or if it’s just a little bit, you can just strain the hot chocolate while pouring into your serving cups.
I love hot chocolate, but don’the use regular mik….is it possible to substitute the milk part with almond milk? What are your thoughts?
This recipe sounds delicious. Did you use Mexican cinnamon (Ceylon), or “regular” cinnamon (Saigon). Thanks!
I used Saigon (or regular cinnamon) but I think you could use either 🙂
So, I have utilized this hot chocolate as well as a peppermint variation for a couple of different programs at the library I work at- you have made me a wildly popular librarian with both my coworkers and my patrons! This recipe is super simple, inexpensive, and really easy to tweak for different flavors. Thanks so much!
The peppermint variation you’re talking about sounds delicious! I’ve been meaning to whip some up this year but haven’t gotten around to it just yet! So happy to hear that you’re the popular librarian because of the hot chocolate! That’s great! Thank you for taking the time to comment.:)
How big are the 4-6 servings? I want to make this for my students and not sure how much bigger I should make the recipe if I want to let them all have at least a 1/2 cup sample?
This makes about 48 ounces all together, Tana. If you wanted to serve 4 ounces (½ cup) servings, it will make enough for 12.
Do you think the milk is okay sitting out like that for that long? I’ve heated milk on the stove to make hot cacao but am weird about dairy and leaving it essentially out for that long. Just wanted to get your thoughts. It sounds great though!
Hi Robin! Yes the milk should be fine sitting out for a few hours in the crockpot, I would just serve it right away, or let it come to room temperature and refrigerate till needed. I’ve made it a few times and never had an issue! 🙂