MENU
  • Print
    85
  • Save
    230
  • Pinterest
    35
  • Email
    7
  • Facebook
    2

Slow-Cooker Mexican Hot Cocoa

  • Prep 5 min
  • Total 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. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

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%
Potassium
406.1mg
12%
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.
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment