Mexican Hot Cocoa

Enjoy this Mexican hot cocoa that’s garnished with whipped topping and cinnamon sticks – a perfect slow-cooked beverage.

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

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    311
    ,
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    8g,
    8%
    ),
    Sodium
    73mg
    73%;
    Total Carbohydrate
    42 1/2g
    42 1/2%
    (Dietary Fiber
    1/2g
    1/2%
    ),
    Protein
    6 1/2g
    6 1/2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 Other Carbohydrate; 1 Low-Fat Milk; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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