Slow Cooker Mexican Hot Chocolate
Rich chocolate warmed with cinnamon and just a whisper of chili, for snowy afternoons and long winter evenings. It's cozy enough for the kids and has a little something extra for the grown-ups.
What you'll need
- 8 cups whole milk (1.9 L)
- 1 cup heavy cream (240 ml)
- 0.5 cup cocoa powder (45 g)
- 0.5 cup sugar (100 g)
- 1 cup semisweet chocolate chips (170 g)
- 2 teaspoons cinnamon, plus 3 cinnamon sticks
- 0.13 teaspoon cayenne or ancho chili powder (optional, or serve on the side)
- 0.25 teaspoon salt
- 2 teaspoons vanilla extract (10 ml)
How to make it
In the slow cooker, whisk the cocoa, sugar, cinnamon, chili and salt with 1 cup (240 ml) of the milk until smooth.
Whisk in the remaining milk, the cream and the chips, and drop in the cinnamon sticks.
Cover and cook on low for 2 hours, whisking every 30 minutes. Do not let it boil.
Remove the cinnamon sticks, stir in the vanilla and turn to warm. Whisk hard for a frothy top.
Warm everything except the vanilla in a large pot over medium-low for 15 to 20 minutes, whisking, until smooth. Stir in the vanilla.
Glass: Mugs. Garnish: Whipped cream, a cinnamon stick and a pinch of chili for grown-ups.
Chef's secrets
Leave the chili out of the pot for little ones and set a pinch bowl beside it instead.
Have a round of Mexican chocolate (like Abuelita or Ibarra)? Use 2 tablets in place of the chips and sugar.
Grown-ups can add 1 oz (30 ml) coffee liqueur or tequila añejo.
Good to know
Keeps in the fridge for 3 days.
Holds on warm for up to 2 hours. Pantry check: cocoa, chips, sugar and spices are all staples.
