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Slow-Cooker Mexican Hot Cocoa

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Tablespoon Kitchens
Updated Dec 22, 2016
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Enjoy this Mexican hot cocoa that’s garnished with whipped topping and cinnamon sticks – a perfect slow-cooked beverage.

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.

Nutrition

284.6 Calories
12.1g Total Fat
6.0g Protein
42.6g Total Carbohydrate
36.3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
284.6
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.

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