Slow Cooker Mexican Hot Chocolate

This rich and mildly spiced Slow Cooker Mexican Hot Chocolate made with chocolate chips, half and half, sweetened condensed milk, cinnamon, and chili powder. Every sip is silky smooth, it’s like a big hug from heaven!

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Why You’ll Love Slow Cooker Mexican Hot Chocolate:

When I say this might be the best homemade hot chocolate you’ll ever taste, I mean this with all my heart! This recipe is better than any store brand powdered mix you could ever find, and I will even go as far to say that it feels like something a super fancy Café or restaurant would serve. It. Is. Delicious!

When I first made this recipe and had my family do the taste test (as they often do with my recipes) they were completely taken back by the flavors. I don’t think they were expecting such a decadent hot chocolate experience. My husband said “this is insane”. Needless to say, they absolutely love this Mexican cocoa and I’m confidant you will too!

Ingredients For Slow Cooker Mexican Hot Chocolate:

• 1 or 2% milk
• Half and half
• Sweetened condensed milk
• Vanilla extract
• Almond extract
• Cinnamon sticks
• Chili powder
• Milk chocolate and semi-sweet chocolate chips (such as Ghirardelli)
• Salt

Use good quality chocolate:

Using a high end chocolate really does make a big difference. I’ve made hot chocolate recipes in the past using a cheaper brand of chips, and not only does it lack in that rich chocolaty flavor, but it also has an unpleasant, chalky feel.

Substitutes and Variations:

Mexican hot chocolate has a distinctive flavor and that’s due to the cinnamon, almond extract, and chili powder. You can omit any one of these ingredients and still enjoy that classic cocoa flavor. If you want an even richer chocolaty cocoa, use dark chocolate chips in place of semi-sweet. You can also amp up the sweetness by adding more sweetened condensed milk, or reduce the sweetness by adding less.

Can I make this recipe on the stovetop?

Yes! Just add all the ingredients to a large pot and heat over medium low, stirring often until the chocolate is fully melted. Turn the heat down to low and keep warm. Note: You don’t want the mixture to boil so make sure to adjust the heat accordingly.

How to make Slow cooker Mexican Hot Chocolate:

• Heat milk and half and half in a pot over the stove until hot but not boiling. Add chocolate chips to a 6 Qt or larger slow cooker and pour hot milk over the chips. Stir until chocolate is completely melted. Add the rest of the ingredients, stir to combine, and set to low for 2-3 hours stirring occasionally. Serve in a mug with your favorite toppings like marshmallows and whipped cream.

Storing leftover Mexican Hot Chocolate:

Pour the leftover hot chocolate in a container with a fitted lid. Make sure to cool before placing in the refrigerator. Homemade hot cocoa will last 3-4 days in the fridge. Just reheat over the stove or microwave and enjoy another round of delicious hot chocolate. Ps… my daughter discovered that this was the ultimate chocolate milk so it’s even yummy cold out of the fridge.

Slow Cooker Mexican Hot Chocolate

The Menu Maid

This rich and mildly spiced Slow Cooker Mexican Hot Chocolate made with chocolate chips, half and half, sweetened condensed milk, cinnamon, and chili powder. Every sip is silky smooth, it's like a big hug from heaven!

Print Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Drinks

Cuisine American, Mexican

Servings 8 cups

Calories 215 kcal

Ingredients

  

• 2 1/2 cups milk I use 2%
• 1 quart half and half, 4 cups
• 1 cup quality semi-sweet chocolate chips such as Ghirardelli
• 1 cup quality milk chocolate chips such as Ghirardelli
• 1/2 cup sweetened condensed milk, or 1/2 of a 14 oz can
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2-3 cinnamon sticks
• 1/2 tsp chili powder
• 1/4 tsp kosher salt

Instructions

 

Slow cooker method:

• Heat milk and half and half over the stove until hot but not boiling. Add chocolate chips to a 6 Qt or larger slow cooker and pour hot milk over the chips. Stir until chocolate is completely melted. Add the rest of the ingredients, stir to combine, and set to low for 2-3 hours stirring occasionally. Serve with your favorite toppings like marshmallows and whipped cream.

Stovetop method:

• Add all the ingredients to a large pot and heat over medium low, stirring often until the chocolate is fully melted. Turn the heat down to low and keep warm. Note: You don’t want the mixture to boil so make sure to adjust the heat accordingly.

Notes

Tips:

Substitutes and variations- Mexican hot chocolate has a distinctive flavor and that’s due to the cinnamon, almond extract, and chili powder. You can omit any one of these ingredients and still enjoy that classic cocoa flavor. If you want an even richer chocolaty experience, use dark chocolate chips in place of semi-sweet. You can also amp up the sweetness by adding more sweetened condensed milk, or reduce the sweetness by adding less.

Storing leftover Mexican hot chocolate- Pour the leftover hot chocolate in a container with a fitted lid. Make sure to cool before placing in the refrigerator. Homemade hot cocoa will last 3-4 days in the fridge. Just reheat over the stove or microwave and enjoy another round of delicious hot chocolate. Ps… my daughter discovered that this was the ultimate chocolate milk so it’s even yummy cold out of the fridge.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Serving size: 1 cup
Servings: 8
Amount per serving
Calories	215
% Daily Value*
Total Fat 11.9g	15%
Saturated Fat 5.7g	29%
Cholesterol 23mg	8%
Sodium 131mg	6%
Total Carbohydrate 23.6g	9%
Dietary Fiber 0.9g	3%
Total Sugars 9.6g
Protein 4.2g
Vitamin D 0mcg	1%
Calcium 112mg	9%
Iron 1mg	4%
Potassium 133mg	3%

 

Keyword almond extract, Chili powder, Chocolate chips, Cinnamon, Half and half, Hot chocolate, Hot cocoa, Mexican hot chocolate, Milk

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