Yum flavors of the season come together in this Slow Cooker Mexican Hot Chocolate recipe. Chocolate chunks melt in the crockpot with milk, sugar, cream, and several spices for a hot chocolate mix that is absolutely delicious.
What is Mexican Hot Chocolate
Traditional Mexican hot chocolate is typically slightly more grainy in texture than regular hot chocolate because it incorporates spices such as cinnamon and nutmeg to create a nice seasonal flavor. Chili powder is also added but it doesn’t make the hot chocolate “spicy.” Chili powder emboldens the natural flavor of chocolate without bringing the heat.
- Semisweet Chocolate Chunks: The primary ingredient in any homemade hot chocolate recipe to create the chocolate flavor. We will use this chocolate instead of cocoa powder.
- Sweet Condensed Milk: Provides a creamy texture to the Mexican hot chocolate.
- Heavy Cream: Known as a liquid thickening agent, using this in the Mexican hot chocolate recipe gives it an enriched and thickened texture.
- Milk: Makes the hot chocolate creamy hot chocolate. You do not want to replace the milk with water.
- Sugar: Granulated sugar adds the right amount of sweetness.
- Spices: Nutmeg, ground cinnamon, and chili powder (optional but really good!) adds tastes of the season without being too overwhelming.
- Vanilla Extract: A touch of vanilla balances all the flavors.
- Marshmallows: Used for serving.
Step One – Pour whole milk, vanilla extract, white sugar, heavy cream, cinnamon, nutmeg, and chili powder into the slow cooker.
Step Two – Whisk all ingredients together until well mixed.
Step Three – Add chocolate chunks to the milk mixture. Cook on LOW for 3 hours, whisking every 30 minutes.
- Add cinnamon sticks. Added cinnamon sticks have a way of providing a ton of flavor when simmered and cooked slowly. If you choose to use them, remove the cinnamon sticks before serving. Add a cinnamon stick to your cup for flavor while sipping hot chocolate.
- Make it spicy. The Aztecs were the inventors of spicy hot chocolate, which is where the authentic Mexican hot chocolate recipe comes from. Go back in time with a spicy hot chocolate by adding a pinch of cayenne pepper. Add it directly to your mug or to the entire recipe.
- Garnish and toppings ideas. Once you’ve poured yourself (or others) a mug, consider adding marshmallows, a small squirt of whipped cream, chocolate sauce, and some grated chocolate shavings on top.
- Change the color. Easily change the color by using white chocolate chips.
How to serve
- Mexican hot chocolate is best served warm.
- Add a few marshmallows to the mugs just before serving.
- An extra dash of spice to enhance the flavor is a great way to drink this rich, authentic Mexican beverage.
- Serve this hot chocolate alongside your favorite seasonal dessert.
You can also make this Mexican hot chocolate in a large pot on your stovetop. Heat the combined ingredients over medium heat, constantly stirring, until creamy and hot.
Yes, you can use a crockpot liner as a great way to clean up easily and quickly.
This crockpot Mexican Hot Chocolate should be stored in your refrigerator covered for up to 3 days. It can also be frozen in a freezer-safe airtight container for up to 3 months.
Slow Cooker Mexican Hot Chocolate
- 6 cups whole milk
- 2 tsp. pure vanilla extract
- 14 oz. sweetened condensed milk
- ¼ cup granulated white sugar
- 2 cups heavy cream
- 1 Tbsp. ground cinnamon plus more for topping
- 1½ tsp. nutmeg
- 1 tsp. chili powder optional
- 11.5 oz. semi-sweet chocolate chunks (or chocolate chips)
- large and small marshmallows for serving
- To the crock pot, combine whole milk, vanilla extract, white sugar, heavy cream, cinnamon, nutmeg, and chili powder with a whisk until well-mixed.
- Add chocolate chunks to the milk mixture. They will sink to the bottom and that is ok.
- Set your crockpot on low and cook for 3 hours, covered, making sure to stir with your whisk every 30 minutes. When stirring, make sure your whisk is reaching the bottom of the crock pot where the chocolate is sitting.
- Once completely heated, the hot chocolate should be creamy and warm. Top with marshmallows and serve warm with a sprinkle of cinnamon.
- This crockpot Mexican Hot Chocolate should be stored in your refrigerator covered for up to 3 days. It can also be frozen in a freezer-safe airtight container for up to 3 months.
- You can also make this Mexican hot chocolate in a large pot on your stovetop. Heat the combined ingredients over medium heat, stirring constantly, until creamy and hot.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.