Craving an indulgent winter treat? Look no further than Mexican spiced hot chocolate! This decadent and cozy hot drink is the perfect blend of sweet, spicy and creamy.
Perfect for a chilly evening at home, this warming beverage is incredibly easy to make with just a few simple ingredients. So, get ready to sip on some seriously delicious Mexican spiced hot chocolate tonight.
For more Holiday beverage ideas see our Pink Hot Chocolate, Winter Wassail, Cranberry Mimosas, and Apple Cider Bourbon Cocktails.
Why You Will Love This Recipe
Try something new this winter, with Mexican spiced hot chocolate. This delicious and comforting drink combines the richness of chocolate with warming spices such as cinnamon, nutmeg, vanilla, and cayenne, offering a unique twist on a classic favorite.
This crockpot hot chocolate recipe is perfect for cozying up with after dinner, a holiday buffet, or when family comes over - it's sure to become your go-to winter indulgence!
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Ingredients
Explore the world of traditional Mexican spiced hot chocolate making today - from discovering which spices truly make this classic favorite shine to method of preparing.
Enjoy these tips for crafting an amazing experience at home so that after one sip you'll be transported straight south-of-the-border!
- Semi Sweet chocolate chips
- Evaporated milk (or any type of milk you prefer, but evaporated milk makes a rich and creamy spiced hot cocoa).
- Vanilla extract
- Cinnamon, ground (preferably Ceylon cinnamon, it is sweeter than the typcal Cassia sold as ground cinnamon).
- Nutmeg, ground (if you can grate a fresh nutmeg, even better!).
- Cayenne, ground (go easy.... you only need ⅛th of a teaspoon for this recipe).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Mexican Hot Chocolate
This easy crockpot hot chocolate can be made in minutes and you can prepare it in advance for a crowd.
I will show you how to make the perfect creamy cup of Mexican spiced hot chocolate that will take your taste buds on an adventure. Read on and get ready for some warmth and flavor like no other!
Turn the Crockpot on Low
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Pour in the Milk
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.
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Cover and Heat on Low
Cover your crockpot and let it heat on that low setting for 3 hours. Stir frequently to blend the melted chocolate into the milk.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
If you are serving a crowd, this crockpot hot chocolate recipe makes preparation and clean up a breeze. Of course, you can make this in a dutch kettle on your stove top too, but the crockpot makes regulating heat hands free.
Serve with our Crumbl Cinnamon Churro cookies, Crumbl Pumpkin Cookies, or our Hojarascas (Mexican Cinnamon cookies). Hojarascas (pronounced “oha-rascas” – with a silent H) are delicious, flaky cinnamon sugar coated shortbread cookies.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
We are using evaporated milk in this recipe, as it is richer and creamier than whole milk. You can substitute half and half, or a blend of half and half and milk, or even a plant based milk.
If you want to make this a vegan spiced hot chocolate, make sure you purchase vegan chocolate morsels also.
Variations
Below you will find a few variations on this crockpot hot chocolate recipe. You're sure to find one you will love.
- Regular Crockpot Hot Chocolate - Just omit the cayenne, cinnamon, and nutmeg spices.
- Peppermint Crockpot Hot Chocolate - Omit the cayenne and cinnamon spices. Instead, add your favorite peppermint. You can use ½ teaspoon of peppermint extract, or add some peppermint flavored chocolate morsels, or even just pop a broken up candy cane into the pot.
Equipment
Equipment can have a big impact on how a recipe turns out. If using the crockpot to prepare this Mexican spiced hot chocolate, you will find good value in the crockpot options below.
- Crockpot, 4.5 quart
- Crockpot, 6 quart (perfect for a larger crowd!)
Storage
Store any leftover spiced hot chocolate in a covered container in your refrigerator. Use it with a few days. It makes a great coffee creamer too!
Tips for Success
- If you decide to prepare this Mexican spiced hot chocolate on the stovetop instead of with a crockpot, just keep the temperatures very low.
Frequently Asked Questions
You can start the crockpot on low about 3 to 4 hours before your event. Just keep the setting on low and the crockpot covered. Stir periodically. This crockpot hot chocolate is perfect for progressive winter caroling events, church buffets, etc.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Mexican Spiced Hot Chocolate
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
- 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.
Nutrition
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