Hot Chocolate infused with cinnamon, nutmeg and chili powder to give it a depth of flavor you wouldn’t believe until you tried it!
I love me some hot chocolate. All flavors. My favorite way to make hot chocolate is to blend it up with some Oreos while using my homemade hot chocolate mix. Omg, so good. BUT(!!) I think I found a new favorite. What made me wait so long to try Mexican hot chocolate?! I always thought I wouldn’t like it. Cinnamon and nutmeg I could do, but I just wasn’t sure about the chili powder – it sounds so bizarre, doesn’t it? You wouldn’t believe how good this stuff is though!
The chili powder is optional, but it gives the hot chocolate a deeper depth of flavor plus a teeny tiny kick at the end. It’s delicious.
This recipe makes a pretty large batch and it’s prepared right in your slow cooker. Perfect for large get togethers. Once it’s ready, you can set it to warm and simmer it all day so it’s there when you want it. Even though it’s April, it’s still pretty freezing here in New Jersey, so I’ve been enjoying this quite a lot lately!
Slow Cooker Mexican Hot Chocolate
Ingredients
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 3 cups whole milk
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- pinch nutmeg
- 4 oz bittersweet chocolate roughly chopped
- 2 cinnamon sticks
Instructions
- In your slow cooker, whisk sweetened condensed milk, heavy cream, whole milk and spices together until combined. Stir in chocolate and cinnamon sticks. Set to low and cook for 2-3 hours, whisking every hour or so. Once the chocolate is melted through, remove cinnamon sticks, whisk it well and serve. If not using immediately, set crockpot to warm until you are ready to serve.
Have you made this recipe? I’d love to know how it came out for you! Please leave a comment below and share a picture on Instagram with the hashtag #sprinklesomesugar so I can see it!
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I need that cup of hot chocolate right now!!!
The slow cooker is such a useful kitchen tool! I use mine all the time!
This recipe is amazing. I started using your recipe last winter and then since have had it 2x since the weather got so much colder these past few weeks!!! Thanks for sharing!!
Thats so great to hear! I’m glad you love my recipe, Ciara.
– Jessica
So good!! Velvety and smooth. I tried it and everyone who drank demanded the recipe! Thank you!
Is there any way I could substitute some of the cream, and use ground cinnamon instead of cinnamon sticks?
Try adding a 1/2 tsp cumin and coriander black pepper and ginger and bump the chili powder to 1 Tbs. Adds a nice wholeness. Even smells like chocolate before you add it. Warms your sole!
Interesting combination! I’ll have to try. Thanks, Daniel!