Mexican Hot Chocolate

evaporated milk

cinnamon

vanilla extract

nutmeg

cayenne pepper

(12-ounce) bags semisweet chocolate chips (recommended: Hershey's)

Cocoa powder,

For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.

For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.

To reduce thickness, just introduce milk and reduce the condensed, also half the amount of choc drops.<div>Top tip: tequila is a wonderful addition.</div>

I tried this recipe and it was good. It was a little thick for me, as some of the other comments mentioned.  I'll stick to using Taza Chocolate for my hot chocolate fix. You can get an excellent cup of Mexican Hot Chocolate by just mixing heated Milk and one of the Chocolate discs (I like the Cinnamon or the Guajillo Chili - there are more flavors, but these are my favorite). You can also use almond milk for a dairy free option since the chocolate is dairy free as well.

I would love to make this recipe, but seriously it's about $20 for a pot of hot Mexican cocoa. That's pretty expensive. 

greate abousolutly greate absolutely spicy️

*Easily* the most intense and delicious cocoa I've ever made, this is the filet mignon of hot chocolates. Five of us knocked out half the batch in one sitting. It's like drinking melted chocolate, it's that thick. I am going to experiment using 1/2 or even 2/3rds 1% milk. Still want it rich and heavy, just more approachable (and affordable) to do for larger groups.

I made this recipe when it started getting chilly out. Me and the family sat around the fire and it was the perfect drink that definately hit the spot. 

First time trying mexican chocolate and I loved the recipe.  Just one little thing though.  It was HELLA thick, too thick to drink an 8 ounce cup. I quartered the recipe to check it out first, but next time I will use 1/2 evaporated milk and 1/2 whole milk.  Maybe, that will cut down on the thickness.

Just sharing a Cinco de Mayo savory pie recipe that works well as an entree or appetizer:

http://miocibo.com/2009/05/03/cinco-de-mayo-meat-pie/

;D

My family and friends liked this but it was really really thick so everyone could only drink less than half of a teacup amount. The next day we used it as pudding for dessert. My kids loved it the next day.

mexican hot chocolate

Prep Time: 10 minutes

Cook Time: 2 hours, 10 minutes

Total: 2 hours, 20 minutes

Servings: 8

Author : Sandra Lee

Ingredients

Instructions

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