Mexican Spiced Hot Chocolate

5 from 2 votes

Mexican spiced hot chocolate is the perfect blend of sweet, spicy and creamy. Perfect for a chilly evening at home, this warm spiced hot chocolate is incredibly easy to make.

Prep Time5

Cook Time3

Total Time3 5

Course: Drinks

Cuisine: Christmas, Feliz Navidad, Mexican

Servings: 6 oz servings

Calories: 354kcal

Author: Kelly Bloom

Equipment

Ingredients

24 oz semi sweet chocolate chip (or 72 oz of your favorite milk).
6 cans evaporated milk or
1 tablespoon vanilla extract
4 teaspoon cinnamon , ground (Ceylon cinnamon is best)
1 teaspoon nutmeg , ground (or fresh ground for a whole nutmeg)
⅛ teaspoon cayenne , ground (go easy on this!)

Instructions

Turn the crockpot on the low setting. If you are using a stove top dutch kettle, make sure it is also on a very low setting.
Add the semi sweet chocolate chips, vanilla extract, ground cinnamon, ground nutmeg, and cayenne powder.
24 oz semi sweet chocolate chip, 1 tablespoon vanilla extract, 4 teaspoon cinnamon, 1 teaspoon nutmeg, ⅛ teaspoon cayenne
Open the cans of evaporated milk and pour into the crockpot directly on top of the semi sweet chocolate chips. Likewise if you are using a stove top method.
6 cans evaporated milk
Cover your crockpot and let it heat on that low setting for 3 hours. Stir frequently to blend the melted chocolate into the milk. Serve!

Notes

Prepare a Hot Cocoa Bar

Now that you have your crockpot hot chocolate simmering away, you can prepare a hot cocoa bar for friends, family, church members, or frosty carolers.
Set out mugs, cocoa toppings like marshmallows and ground cinnamon. Pop a ladle in the crockpot so your guests can self serve a warm cup of Mexican spiced hot chocolate.

Note: If evaporated milk is really not your jam, you can use a blend of 50-50 Half & Half and Whole Milk. Or, you can use a plant based milk and plant based creamer blend to get that same rich texture.

Nutrition