Mexican Hot Cocoa

(2)
  2 reviews
  • 5 min prep time
  • 2 hr 5 min total time
  • 10 ingredients
  • 7 servings

Ingredients

4
cups milk or half-and-half
1 1/2
cups hot water
3/4 cup packed brown sugar
2
tablespoons instant espresso coffee powder or granules
2
teaspoons vanilla
6
oz bittersweet baking chocolate, chopped
9
cinnamon sticks (2 to 3 inch)
1
ancho chile
Frozen whipped topping, thawed, if desired
Ground red pepper (cayenne) or chili powder, if desired

Directions

  1. 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix milk, hot water, brown sugar, coffee powder, vanilla, chocolate, 2 of the cinnamon sticks and the ancho chile.
  2. 2 Cover; cook on Low heat setting 2 to 3 hours. Stir hot cocoa and remove ancho chile before serving. Garnish individual servings with whipped topping, red pepper and remaining cinnamon sticks.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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