Slow-Cooker Mexican Hot Cocoa

Name: Slow-Cooker Mexican Hot Cocoa
Prep time: 5 min
Total time: 2 h 5 min
Yield: 7
Cuisine: Mexican
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

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Tablespoon Kitchens

Updated Dec 22, 2016

Slow-Cooker Mexican Hot Cocoa

Prep Time 5 min
Total 2 hr 5 min
Servings 7
Ingredients 10

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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

Instructions

Step
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.
Step
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.