Slow-Cooker Mexican Hot Cocoa

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

Ingredients

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
Cool Whip™ frozen whipped topping, thawed, if desired
Ground red pepper (cayenne) or chili powder, if desired

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
284.6
% Daily Value
Total Fat
12.1g
19%
Saturated Fat
6.9g
35%
Cholesterol
13.9mg
5%
Sodium
71.3mg
3%
Total Carbohydrate
42.6g
14%
Dietary Fiber
4.1g
16%
Sugars
36.3g
Protein
6.0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
36.50%
36%
Calcium
21.60%
22%
Iron
8.50%
8%
Exchanges:
2 Other Carbohydrate; 1 Low-Fat Milk; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.