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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!
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FAQs
The Aztecs used a Molinillo, which is a Mexican wooden whisk, to froth hot chocolate and other drinks such as atoles. It's a very old kitchen tool and very little historical records exist prior to the arrival of the Spanish Conquistadores to Mexico.
Why does Mexican hot chocolate taste better? ›
The most significant difference is in the ingredients. Mexican hot chocolate uses various spices, including cinnamon, cloves, and ancho chili pepper.
What is the most popular Mexican chocolate? ›
Ibarra – One of the most traditional Mexican chocolate brands, Ibarra is famous for so-called “table chocolate”, which is used to make the iconic hot chocolate that is very popular in Mexico. Abuelita– Another popular brand of chocolate bars in Mexico.
What's the difference between hot chocolate and Mexican hot chocolate? ›
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 is Mexican hot chocolate gritty? ›
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 did the Aztecs 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.
What are the ingredients in Abuelita hot chocolate? ›
SUGAR, NONFAT MILK, CORN SYRUP SOLIDS, COCOA, HYDROGENATED VEGETABLE OIL (COCONUT AND/OR PALM KERNEL, AND/OR SOYBEAN), DAIRY PRODUCT SOLIDS, AND LESS THAN 2% OF CELLULOSE GUM, DIPOTASSIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS, SODIUM CASEINATE, SALT, SODIUM ALUMINOSILICATE, MONO- AND DIGLYCERIDES, SUCRALOSE.
How do you make hot chocolate more flavorful? ›
The 15 Best Things To Add To Hot Chocolate
- Add an extract. A quick and easy way to add flavor to your hot chocolate is by adding a splash of your favorite extract. ...
- Sprinkle in warm spices. ...
- Mix in Nutella. ...
- Swirl in caramel. ...
- Spike it. ...
- Infuse it with orange. ...
- Swap regular sugar for maple syrup. ...
- Add a shot (of coffee)
What can I use instead of Mexican hot chocolate? ›
Replace the Mexican chocolate called for in your recipe with an equal amount of semisweet chocolate or cocoa powder. Add 1/2 teaspoon of ground cinnamon and, if you like, a drop of almond extract for every ounce of chocolate.
What is the most sold candy in Mexico? ›
What is The Most Popular Candy in Mexico?
- #1 De La Rosa Mazapan. These crumbly delights are sweet and will melt in your mouth right away. ...
- #2 Paleta Payaso. ...
- #3 Vero Mango. ...
- #4 Pelon Mini Tamarindo. ...
- #5 Limon 7 Paleta. ...
- #6 Diablo Chamoy Chili Seasoned Gummy Bears. ...
- #7 Indy Dedos. ...
- #8 Aldama Obleas.
Description. 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.
What Mexican city is known for chocolate? ›
Though many people travel to Playa Mujeres, very few actually know that this area in the Yucatan peninsula is the cradle of chocolate and is where the first users of the cocoa bean spread this delicious flavor to the rest of the world.
Can I make abuelita hot chocolate with water? ›
Instant: Dissolve 1 packet of Instant Hot Chocolate Mix in 1 mug of hot water and enjoy.
Why does Mexican hot chocolate contain spicy pepper? ›
Unlike “American hot chocolate”, Mexican hot chocolate contains less sugar and has a stronger, more intense chocolate taste. It also contains warm spices like cinnamon and cayenne pepper to add an extra dimension to the drink. What is this? Basically, it's divine.
What is the utensil used to make Mexican hot chocolate? ›
But besides the flavor, the key characteristic of Mexican hot chocolate is that froth, the cup's life force. And the tool used to achieve these foamy peaks is a molinillo. The molinillo, which translates to blender, is a beautiful wooden tool; even the so-called simple ones are ornately carved.
How did they used to make hot chocolate? ›
It Started in Mexico
As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.
What is the molinillo tool used for in making hot chocolate? ›
For a pot of melted chocolate and milk, heated together, the molinillo is used to beat the liquid until it froths. (The foam, according to tradition, embodies the spiritual essence of the chocolate.)