Slow Cooker Mexican Hot Cocoa makes a rich chocolaty sweet and spicy drink that warms you from the inside out. It’s the one thing that makes me look forward to snowy days!
For years now, even before I started Accidental Happy Baker, I’ve kept a running list of things that I would like to have a signature recipe for. That probably sounds odd. But I want to have a collection of recipes that I know are my personal tried and true favorites. Recipes that I can always fall back on. I have two hot drinks perfect for winter on this list. One is old fashioned wassail and the other is this hot cocoa.
I have tried so many different hot cocoa recipes. Some made with chocolate chips, some with sweetened condensed milk, some DIY hot cocoa mixes, some with fancy ingredients, marshmallows and flavored extracts, some plain. This slow cooker Mexican hot cocoa recipe is it for me.
What makes this one special? For one, it makes a batch big enough for family and is perfect for blustery and snowy days. Just whisk it together in the crock-pot and then forget about it for a while.
Even though this cocoa has brown sugar and white sugar, it’s not overly sweet. It has a deep chocolate flavor that comes from unsweetened cocoa accented with cinnamon and a pinch of cayenne. And a richness that comes from a mixture of whole milk and ½ and ½.
I also love this recipe because it’s family friendly, but can easily transform into a hot cocktail by spiking it with tequila or Kahlua. Let me tell you, that will warm you up real quick!
What if we don’t like spicy stuff?
Omit the cayenne completely, or just add a pinch to each cup as you serve it. (I like to add extra to my cup, because I dig that spicy kick.)
Can I use ground cinnamon instead of cinnamon sticks?
Yes, you can subsitute ½ teaspoon ground cinnamon for the cinnamon sticks.
How can I make Mexican Hot Cocoa on the stovetop?
Whisk together the cocoa and sugars in a large stockpot. Add the water and bring to a boil, whisking until smooth. Add the rest of the ingredients and reduce the heat to medium- low. Cook until hot throughout, but not boiling and serve!
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- 1 quart whole milk
- 1 pint half and half
- 1/2 cup cocoa
- 6 Tablespoons sugar
- 1/4 cup brown sugar
- 3/4 cup boiling water
- 2 cinnamon sticks
- 1/4 teaspoon to a pinch of cayenne pepper
1. Add cocoa powder, brown sugar, and white sugar to a 4 quart or larger slow cooker. Pour boiling water over and whisk together until smooth.
2. Add milk and half and half. Stir well. Add 2-3 cinnamon sticks and cayenne pepper.
3. Cover and heat on low for 4 hours, high for 2 hours, or until steaming hot.
4. Serve with whipped cream and more cayenne pepper or cinnamon sprinkled on top, if desired.