Pour a splash of milk into the pot and whisk it until the cocoa powder dissolves.

Mexican hot chocolate recipe slow cooker. Cook on low heat setting 2 to 3 hours. To the crock pot, combine whole milk, vanilla extract, white sugar, heavy cream, cinnamon, nutmeg, and chili powder with. Chocolate chips melt together with milk in the crock pot, along with vanilla and spices for a hot cocoa.

Ingredients in mexican hot chocolate this mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother. Web simply combine all the ingredients in a slow cooker, stir to combine, and cook on low (stirring occasionally) until the chocolate is melted and the mixture is smooth. Web instructions in a small bowl combine the hot water and the cocoa powder, stir until smooth.

I suggest using whole or 2% semisweet chocolate chips. Add all the remaining ingredients to the slow cooker (i love this small 3 quart version ), and cook on low for 2 hours, stirring every 30 minutes or so. Don't allow the mixture to boil.

Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins. There are a couple of tips for altering the recipe for a slow cooker, so be sure to check them out. Serve warm with marshmallows, whipped cream, chocolate syrup, or chocolate shavings.

Leave it plain or dress it up with your favorite toppings. Stir until chocolate is melted. Cover and turn heat to.

Mexican hot chocolate can be made ahead of time, which can be great when entertaining. Web half & half. Adds richness and a creaminess milk.