Slow Cooker Mexican Hot Chocolate
Chili and cinnamon spiced hot chocolate made it the slow cooker. Great for Mexican food themed parties!
Servings: 12
Ingredients
- 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
Instructions
- To the crock pot, combine whole milk, vanilla extract, white sugar, heavy cream, sweetened condensed milk, 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.
Notes
Nutrition
Calories: 495kcal | Carbohydrates: 45g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 105mg | Potassium: 508mg | Fiber: 3g | Sugar: 39g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 2mg
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