Mexican Hot Chocolate (Slow Cooker)

A metal ladle filled with smooth, creamy Mexican Hot Chocolate held above a pot containing more of the same liquid.

5 from 1 vote

Mexican Hot Chocolate (Slow Cooker)

Mexican hot chocolate made in a slow cooker for a smooth, hands-off method that keeps the chocolate from scorching. Evaporated milk adds a rich, traditional texture while cinnamon, nutmeg, and a touch of cayenne bring warmth and depth. Ideal for serving a group or keeping warm for gatherings.

Prep Time5

slow cook low3

Total Time3 5

Course: Beverages

Cuisine: Holiday, Mexican

Servings: 8 oz servings

Calories: 367kcal

Author: Kelly Bloom

Equipment

Crockpot Smart Pot, 6 quart

Ingredients

6 cans evaporated milk 12 ounce cans
1 tablespoon vanilla
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
24 ounces semi-sweet chocolate chips two 12 ounce packages

US Customary - Metric

Instructions

Add the chocolate chips to the slow cooker.
24 ounces semi-sweet chocolate chips
Empty the cans of evaporated milk into the slow cooker.
6 cans evaporated milk
Add the vanilla extract, ground cinnamon, ground nutmeg, and the cayenne chile to the mixture and stir to combine.
1 tablespoon vanilla, 4 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ⅛ teaspoon cayenne pepper
Cover the slow cooker and heat on low for 3 hours, stirring often, until the chocolate chips are melted and well mixed.

This recipe can also be heated on the stove top in a Dutch oven pot on low, stirring frequently, for about 35 minutes.

Notes

Keep it on low: High heat can scorch the milk and make the chocolate grainy.
Stir as it melts: Occasional stirring helps the chocolate blend evenly into the milk.
Scrape the edges: Chocolate can settle along the sides of the slow cooker as it warms.
Taste before serving: Adjust the cinnamon, cayenne, or sweetness after the chocolate has fully melted.
Switch to warm: Once the mixture is smooth, use the warm setting for serving instead of continuing to cook it.

Nutrition