Satisfy your sweet chocolate cravings with this Easy Mexican Hot Chocolate Recipe!
Looking for a delicious beverage to satisfy those chocolate cravings? Whether you want a drink for your Fall parties, Holiday celebrations, or just a downright delicious drink, you’ll love this Easy Mexican Hot Chocolate Recipe!
The rich cocoa and sweet cinnamon make this fun beverage pretty much irresistible. Such a decadent twist on the classic comfort beverage!
Grab a Crockpot, and let’s start making some hot chocolate! Here’s what you’ll do…
Easy Mexican Hot Chocolate Recipe
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Why is it Called Mexican Hot Chocolate?
So perhaps you’re wondering why it’s called Mexican hot chocolate. Traditionally, going back to the time of the Aztecs, what we now call Mexican hot chocolate included ground cocoa beans along with cinnamon, anise, chilies, and vanilla pods. These ingredients created a coarse and decadent beverage.
Outside of Mexico, it’s more commonplace to use cocoa powder and milk, both of which make the texture smoother. That’s the main difference between this Mexican hot chocolate recipe and the more traditional Mexican hot chocolate you would have if you visited Mexico.
How is Mexican Hot Chocolate Different?
The main difference between Mexican Hot Chocolate and traditional hot chocolate is the additional spices added in. Chilies, cayenne, cinnamon, and nutmeg are just some examples. These ingredients are what takes a sweet hot chocolate, and balance that out with an irresistible mix of savory, spicy, and sweet flavors.
What is Mexican Hot Chocolate Made of?
This spicy Mexican hot chocolate recipe only takes several ingredients to make! These include:
- Whole Milk
- Cocoa Powder
- White Sugar
- Cinnamon Sticks
- and of course, Hot Water
The combination of these few ingredients + the slow cooker make this hot chocolate SO easy to make! Whether you need a warm beverage for holiday parties, winter evenings, or game days, this best Mexican hot chocolate is your go-to recipe.
Easy Mexican Hot Chocolate Recipe!
- 5 cups Whole Milk
- 1/2 cup Unsweetened Hershey’s Cocoa Powder
- 1/2 cup White Sugar
- 5 Cinnamon Sticks
- 1/8 tsp. Cayenne
- 1 cup Hot Water
- Add Cocoa, Sugar, Cayenne, and Hot Water to large pan. Stir and bring to gentle boil on stovetop.
- Carefully transfer cocoa mixture to Crockpot, and add Milk.
- Place Cinnamon Sticks in Crockpot.
- Cook on HIGH for 2 hours, or on LOW for 4 hours, until hot.
- Pour into mugs, and top with whipped cream. Enjoy!
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Have YOU ever made Mexican Hot Chocolate?
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