Jump to Recipe
A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be!
Livin’ la vida hot chocolate.
Bittersweet chocolate, cinnamon, nutmeg, condensed milk, and a hint of chili powder. How Ahh-mazing. <– I’m sure you’ve figured out that that is not the traditional shopping list for hot cocoa. That’s because we’re doing a twist of the traditional hot chocolate today!
Hot cocoa is the stuff that childhood dreams are made of. And if your childhood was anything like mine, then Swiss Miss hot chocolate was definitely a staple. Swiss Miss was perfect for my childhood, mainly because I didn’t know any better. I gave it a try a few years ago and honestly, I can’t figure out why I liked the stuff.It’s got the faintest hint of chocolate. I’m suspicious that I probably wasn’t a hot cocoa snob when I was 5. I don’t expect my hot chocolate to be a bar of chocolate in liquid form, but shouldn’t abeverage that’s got the word ‘chocolate’ in it’s title have a significant amount of chocolate in it’s contents? I think so.
Mexican hot chocolate is slightly different than the traditional stuff we’re used to. I find it to be a tad bit thicker, it’s spiced with cinnamon, nutmeg, and a hint of chili powder. Don’t worry the chili powder is no way strong enough to be spicy, it just adds a little heat. It’s comforting and cozy. The spices are meant to be subtle but add so much flavor to the chocolate.
Today’s recipe for hot cocoa is quick and easy to make. I added all the contents into a mini crockpotthat i’ve reserved for dips and drinks, like hot chocolate. It’s the perfect size for the task. I hate having to clean out my large crockpot when i’m making appetizers or hot beverages for just a few people.The ingredient list for this Mexican hot chocolate is simple:
- bittersweet chocolate
- cocoa powder
- sweetened condensed milk
- cinnamon
- nutmeg
- chili powder
- milk
If you can toss everything in a crockpot and stir it twice every hour, you can make this recipe. Warm, comforting, and perfect for the holidays.
It’s kind of crazy that it wasn’t until recently that I tried to actually make homemade hot chocolate. And what’s crazier is that I didn’t even think good hot chocolate could come out of a crockpot. But, oh how I was wrong. The flavors have a chance to really sit and enhance as they are slow heated. I make this stuff all the time now.
A lot of recipes call for heavy cream or half and half, and although you can definitely add those in, I decided to go the old fashioned route and just use good ol’ whole milk. This recipe would also work with 2% or even skim. Grab a bar of your favorite bittersweet chocolate, even dark chocolate chips would work. It’s simple, clearly it’s easy to make, and way cheaper than purchasing store bought mixes. As a bonus, you skip out on all those preservatives too 🙂
Happy hot chocolating!
Yield: 4-6 servings
Mexican Hot Chocolate (Slow Cooker)
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be!
Ingredients
- 1 tablespoon cocoa powder
- 1/3 cup hot water
- 4 ounces chopped bittersweet chocolate
- 1/2 can (7 ounces) sweetened condensed milk
- 1 stick cinnamon(optional)
- 1/2 teaspoon cinnamon powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon chili powder (optional)
- 4 cups (1 quart) whole milk (2% or skim is also fine)
Instructions
- In a small bowl combine the hot water and the cocoa powder, stir until smooth.
- In the base of the slow cooker, add the bittersweet chocolate, condensed milk, cinnamon stick, cinnamon powder, nutmeg, chili powder, whole milk, along with the cocoa powder mixture. Heat on low for 2 hours, stirring every 30 minutes or so.
- Serve warm with marshmallows, whipped cream, chocolate syrup, or chocolate shavings.
Notes
- I've used chocolate chips in the past but this can really be a hit or a miss. For best results, I suggest using chopped chocolate.
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
FAQs
Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.
Why use a molinillo? ›
The molinillo, a wooden whisk native to Mexico, has just one (albeit important) purpose: helping people whip hot chocolate into foamy perfection. To use one, you'll need to do a little twist.
What tool is used to make hot chocolate in Mexico? ›
And it's often whisked by hand, on the stovetop, with a molinillo. The nearly foot-long wooden whisk has been used for centuries in Central America to make perfect hot cocoa.
What is Mexican hot chocolate made of? ›
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.
How is abuelita hot chocolate different? ›
For generations, Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix has been an essential part of the Hispanic kitchen. Its perfect balance of cocoa, sugar, vanilla, and cinnamon gives it a distinctively delicious “calor de hogar” taste.
Why is my abuelita hot chocolate grainy? ›
It has a noticeably grainy texture because it's processed only to the “liquor” stage, before it's poured into the disk-shaped molds to cool and harden. Classically, it's flavored with cinnamon and vanilla. To make the drink, this solid chocolate is broken into pieces, then just melted into a pot of hot milk.
What is molinillo in English? ›
A molinillo is a traditional turned wood whisk used in Latin America, as well as the Philippines, where it is also called a batirol or batidor. Its use is principally for the preparation of hot beverages such as hot chocolate, atole, cacao, and champurrado.
What is chocolate molinillo in english? ›
A 'molinillo' (mill) is a little whisk used for stirring chocolate milk.
What is Mayan hot chocolate made from? ›
Mayans worshipped xocolatl (or bitter water) made with crushed cocoa, cornmeal and chilli pepper.
What did Mayans call hot chocolate? ›
The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.
Chiles, nuts, and spices can also be worked into the mix, resulting in a complex, intense flavor. Besides its added ingredients, Mexican chocolate also has a more rustic texture than many other styles of chocolate.
Why is Mexican hot chocolate spicy? ›
The main spice for this drink is ground cayenne powder. It's *super* spicy so be careful with it! I also added cinnamon for extra coziness. The vanilla extract is the perfect addition!
What is the best Mexican chocolate? ›
FELIU CHOCOLATE - PITAYA DE MAYO - GOLD (SCORE 89.9 OF 100)
Feliu blends cocoa varieties sourced from Soconusco (Chiapas) and Chontalpa (Tabasco) regions to create a unique fusion that accentuates the exotic flavor of a native Mexican cactus fruit, the Jalisco pitaya, also known as Mayo pitaya.
What is Abuelita hot chocolate made of? ›
Overview. The Abuelita product ingredients (in order of percentage): sugar, chocolate processed with alkali, soy lecithin, vegetable oils (palm, shea nut and/or illipe nut), artificial cinnamon flavor, PGPR (an emulsifier).
What makes Mexican chocolate different? ›
Mexican chocolate is made with cacao, sugar, and cinnamon. It boasts a grainier texture than other types of chocolate thanks to all of the extra added sugar. While cacao nibs, sugar, and cinnamon form the base of traditional Mexican chocolate, you may also see it made with almonds, vanilla, or even chiles.
Why is Mexican hot chocolate better? ›
Like many Mexican candies, Mexican chocolate carries a twist of spice and heat, usually from spices like cinnamon, chili powder, or cayenne pepper. This makes Mexican chocolate a decadent treat, however it's served!
Why does Mexican chocolate taste better? ›
In the tradition of Mexican chocolate, there is no conching (long, thorough mixing), no intensive refining, no addition of cocoa butter. What you end up with is a chocolate that feels and tastes truer to the bean than its velvety counterparts on the other side of the pond.
Is Mexican chocolate different from American chocolate? ›
The chocolate you typically find on U.S. store shelves is not a good substitute for Mexican chocolate. This is because the flavor profile of American-made chocolate is much different.
Livin’ la vida hot chocolate.
Mexican hot chocolate is slightly different than the traditional stuff we’re used to. I find it to be a tad bit thicker, it’s spiced with cinnamon, nutmeg, and a hint of chili powder. Don’t worry the chili powder is no way strong enough to be spicy, it just adds a little heat. It’s comforting and cozy. The spices are meant to be subtle but add so much flavor to the chocolate.
The ingredient list for this Mexican hot chocolate is simple:
It’s kind of crazy that it wasn’t until recently that I tried to actually make homemade hot chocolate. And what’s crazier is that I didn’t even think good hot chocolate could come out of a crockpot. But, oh how I was wrong. The flavors have a chance to really sit and enhance as they are slow heated. I make this stuff all the time now.
