Slow-Cooker Mexican Hot Cocoa

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

cups milk or half-and-half

1 1/2

cups hot water

3/4 cup packed brown sugar

tablespoons instant espresso coffee powder or granules

teaspoons vanilla

oz bittersweet baking chocolate, chopped

cinnamon sticks (2 to 3 inch)

ancho chile

Cool Whip™ frozen whipped topping, thawed, if desired

Ground red pepper (cayenne) or chili powder, if desired

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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.

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.