Enjoy this Mexican hot cocoa that’s garnished with whipped topping and cinnamon sticks – a perfect slow-cooked beverage.
cups milk or half-and-half
cups hot water
3/4 cup packed brown sugar
tablespoons instant espresso coffee powder or granules
oz bittersweet baking chocolate, chopped
cinnamon sticks (2 to 3 inch)
Cool Whip™ frozen whipped topping, thawed, if desired
Ground red pepper (cayenne) or chili powder, if desired
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.
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.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Other Carbohydrate; 1 Low-Fat Milk; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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