Mexican Hot Cocoa

Mexican Hot Cocoa

Enjoy this Mexican hot cocoa that’s garnished with whipped topping and cinnamon sticks – a perfect slow-cooked beverage.

Prep Time

05

Minutes

Total Time

2:05

Hrs:Mins

Makes

7

servings

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.
Makes 7 servings (1 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Mexican hot chocolate is frothy when served. To achieve this effect, vigorously stir hot cocoa with whisk until very frothy just before pouring into mugs to serve.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 311
    • Total Fat 13g
      • (Saturated Fat 8g,),
    • Sodium 73mg;
    • Total Carbohydrate 42 1/2g
      • (Dietary Fiber 1/2g,
    • Protein 6 1/2g;
    Percent Daily Value*:
      Exchanges:
      • 2 Other Carbohydrate;
      • 1 Low-Fat Milk;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.