Mexican Hot Cocoa

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

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Prep Time 5 min
Total Time 2 hr 5 min
Servings 7

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.