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A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be!
Livin’ la vida hot chocolate.
Bittersweet chocolate, cinnamon, nutmeg, condensed milk, and a hint of chili powder. How Ahh-mazing. <– I’m sure you’ve figured out that that is not the traditional shopping list for hot cocoa. That’s because we’re doing a twist of the traditional hot chocolate today!
Hot cocoa is the stuff that childhood dreams are made of. And if your childhood was anything like mine, then Swiss Miss hot chocolate was definitely a staple. Swiss Miss was perfect for my childhood, mainly because I didn’t know any better. I gave it a try a few years ago and honestly, I can’t figure out why I liked the stuff.It’s got the faintest hint of chocolate. I’m suspicious that I probably wasn’t a hot cocoa snob when I was 5. I don’t expect my hot chocolate to be a bar of chocolate in liquid form, but shouldn’t abeverage that’s got the word ‘chocolate’ in it’s title have a significant amount of chocolate in it’s contents? I think so.
Mexican hot chocolate is slightly different than the traditional stuff we’re used to. I find it to be a tad bit thicker, it’s spiced with cinnamon, nutmeg, and a hint of chili powder. Don’t worry the chili powder is no way strong enough to be spicy, it just adds a little heat. It’s comforting and cozy. The spices are meant to be subtle but add so much flavor to the chocolate.
Today’s recipe for hot cocoa is quick and easy to make. I added all the contents into a mini crockpotthat i’ve reserved for dips and drinks, like hot chocolate. It’s the perfect size for the task. I hate having to clean out my large crockpot when i’m making appetizers or hot beverages for just a few people.The ingredient list for this Mexican hot chocolate is simple:
- bittersweet chocolate
- cocoa powder
- sweetened condensed milk
- cinnamon
- nutmeg
- chili powder
- milk
If you can toss everything in a crockpot and stir it twice every hour, you can make this recipe. Warm, comforting, and perfect for the holidays.
It’s kind of crazy that it wasn’t until recently that I tried to actually make homemade hot chocolate. And what’s crazier is that I didn’t even think good hot chocolate could come out of a crockpot. But, oh how I was wrong. The flavors have a chance to really sit and enhance as they are slow heated. I make this stuff all the time now.
A lot of recipes call for heavy cream or half and half, and although you can definitely add those in, I decided to go the old fashioned route and just use good ol’ whole milk. This recipe would also work with 2% or even skim. Grab a bar of your favorite bittersweet chocolate, even dark chocolate chips would work. It’s simple, clearly it’s easy to make, and way cheaper than purchasing store bought mixes. As a bonus, you skip out on all those preservatives too 🙂
Happy hot chocolating!
Yield: 4-6 servings
Mexican Hot Chocolate (Slow Cooker)
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be!
Ingredients
- 1 tablespoon cocoa powder
- 1/3 cup hot water
- 4 ounces chopped bittersweet chocolate
- 1/2 can (7 ounces) sweetened condensed milk
- 1 stick cinnamon(optional)
- 1/2 teaspoon cinnamon powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon chili powder (optional)
- 4 cups (1 quart) whole milk (2% or skim is also fine)
Instructions
- In a small bowl combine the hot water and the cocoa powder, stir until smooth.
- In the base of the slow cooker, add the bittersweet chocolate, condensed milk, cinnamon stick, cinnamon powder, nutmeg, chili powder, whole milk, along with the cocoa powder mixture. Heat on low for 2 hours, stirring every 30 minutes or so.
- Serve warm with marshmallows, whipped cream, chocolate syrup, or chocolate shavings.
Notes
- I've used chocolate chips in the past but this can really be a hit or a miss. For best results, I suggest using chopped chocolate.
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!
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FAQs
Rather than stir the hot chocolate, like you might with a spoon, you place the end of the molinillo in a pot of hot water (or milk) and chocolate, then rub the handle between your palms, creating a small whirlpool that not only incorporates the cocoa but also oxygenates the mixture.
What is the difference between regular hot chocolate and Mexican hot chocolate? ›
Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.
What tool is used to make hot chocolate in Mexico? ›
The Aztecs used a Molinillo, which is a Mexican wooden whisk, to froth hot chocolate and other drinks such as atoles. It's a very old kitchen tool and very little historical records exist prior to the arrival of the Spanish Conquistadores to Mexico.
Why does Mexican hot chocolate taste better? ›
The most significant difference is in the ingredients. Mexican hot chocolate uses various spices, including cinnamon, cloves, and ancho chili pepper.
How to make hot chocolate in a carafe? ›
Warm the milk in a sauce pot over low heat. Meanwhile, in a small bowl, whisk together the cocoa powder and syrup for a couple minutes until combined. Drizzle into the milk and stir to dissolve. Transfer to a large insulated carafe or pitcher and serve with toppings of choice.
What is the difference between Mexican chocolate and regular? ›
Mexican chocolate is made with cacao, sugar, and cinnamon. It boasts a grainier texture than other types of chocolate thanks to all of the extra added sugar. While cacao nibs, sugar, and cinnamon form the base of traditional Mexican chocolate, you may also see it made with almonds, vanilla, or even chiles.
Why does abuelita hot chocolate taste different? ›
Mexican hot chocolate has a different taste than other hot chocolates, as it has a bold chocolate taste and incorporates spices and flavors like cinnamon. Its unique tablet form creates a frothy and rich drinking experience.
What are some facts about Mexican hot chocolate? ›
Mexican chocolate is frequently made as hot chocolate, chocolate atole, or used in recipes like mole negro. Mexicans traditionally whip their hot chocolate into a froth with the help of a tool known as a molinillo. It's also believed that the addition of almonds helps Mexican style hot chocolate achieve this texture.
What can I use instead of Mexican hot chocolate? ›
Replace the Mexican chocolate called for in your recipe with an equal amount of semisweet chocolate or cocoa powder. Add 1/2 teaspoon of ground cinnamon and, if you like, a drop of almond extract for every ounce of chocolate.
Why is it called Mexican hot chocolate? ›
It Started in Mexico
As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.
The 15 Best Things To Add To Hot Chocolate
- Sprinkle in warm spices. Take inspiration from the flavors of Mexican hot chocolate, and add warm spices like cinnamon, cayenne, and chile powder to your hot chocolate for a delightfully spicy drink. ...
- Mix in Nutella. ...
- Spike it. ...
- Swap regular sugar for maple syrup. ...
- Add a rim.
It has a noticeably grainy texture because it's processed only to the “liquor” stage, before it's poured into the disk-shaped molds to cool and harden. Classically, it's flavored with cinnamon and vanilla. To make the drink, this solid chocolate is broken into pieces, then just melted into a pot of hot milk.
Did Mexicans invent hot chocolate? ›
The first chocolate drink is believed to have been created at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador and later consumed by the Maya around 2,500–3,000 years ago. A cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.
How does a hot chocolate maker work? ›
Pour 220ml of milk (or water or a milk-alternative) into the machine, then sprinkle in the hot chocolate flakes and press the button to start. And ta-dah! In just two-and-a-half minutes, you'll have a rich, luxurious hot chocolate ready to drink.
How to use Mexican frother? ›
Stir as the milk heats up. At this point you can use the molinillo in a similar motion as a spoon – and hey – it won't scratch! When the milk is just about to boil and the chocolate is dissolved all the way, take the molinillo between your palms rub back and forth to produce a nice froth.
How to use a Mexican wooden whisk? ›
The molinillo is a Mexican wooden whisk that's used to mix up and add froth to a batch of Mexican hot chocolate. You simply roll the shaft between your palms to churn, mix, and foam the chocolate. The molinillo is also great for muddling fruits and herbs in homemade co*cktails!
How to use Mexican molinillo? ›
The molinillo (meaning "mill" in Spanish) is a Mexican wooden whisk that's used to mix and add froth to a batch of Mexican hot chocolate. Simply roll the shaft between your palms to churn, mix, and foam the chocolate.
Livin’ la vida hot chocolate.
Mexican hot chocolate is slightly different than the traditional stuff we’re used to. I find it to be a tad bit thicker, it’s spiced with cinnamon, nutmeg, and a hint of chili powder. Don’t worry the chili powder is no way strong enough to be spicy, it just adds a little heat. It’s comforting and cozy. The spices are meant to be subtle but add so much flavor to the chocolate.
The ingredient list for this Mexican hot chocolate is simple:
It’s kind of crazy that it wasn’t until recently that I tried to actually make homemade hot chocolate. And what’s crazier is that I didn’t even think good hot chocolate could come out of a crockpot. But, oh how I was wrong. The flavors have a chance to really sit and enhance as they are slow heated. I make this stuff all the time now.
