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Slow-Cooker Mexican Hot Cocoa

 0 Ratings
1 Comments
  • Prep Time 5 min
  • Total Time 2 hr 5 min
  • Servings 7

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

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

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
311
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Sodium
73mg
73%;
Total Carbohydrate
42 1/2g
42 1/2%
(Dietary Fiber
1/2g
1/2%
),
Protein
6 1/2g
6 1/2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.

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