Mexican Hot Cocoa

 

4

cups milk or half-and-half

1 1/2

cups hot water

3/4 cup packed brown sugar

2

tablespoons instant espresso coffee powder or granules

2

teaspoons vanilla

6

oz bittersweet baking chocolate, chopped

9

cinnamon sticks (2 to 3 inch)

1

ancho chile

Frozen whipped topping, thawed, if desired

Ground red pepper (cayenne) or chili powder, if desired

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix milk, hot water, brown sugar, coffee powder, vanilla, chocolate, 2 of the cinnamon sticks and the ancho chile.
• 2 Cover; cook on Low heat setting 2 to 3 hours. Stir hot cocoa and remove ancho chile before serving. Garnish individual servings with whipped topping, red pepper and remaining cinnamon sticks.