Slow Cooker Mexican Hot Chocolate

All the holiday feels are here on the blog today with this Slow Cooker Mexican Hot Chocolate! Creamy, chocolate-y, cinnamon-y hot cocoa with a kick. It’s amazing, y’all!

I hope you all had an incredible Thanksgiving! Ours was amazing because we were able to celebrate with BOTH of our families (which means not one but TWO Thanksgiving meals, y’all). It was glorious and filled with all the holiday feels! Yesterday we spent the day detoxing (this Slow Cooker Turkey Noodle Soup (opens in a new tab) makes a great post-Thanksgiving detox meal!) and hanging out with family.

Today, we’re at my grandparents house taking it easy and enjoying even more family time! Since I know that many of you guys are doing the same, I wanted to share a recipe that’s easy, delicious, warm, shareable, and from a special place in my heart. 😉 This Slow Cooker Mexican Hot Chocolate is a variation of a coffee recipe that my grandma (Abuelita) used to and still makes to this day!

I actually really struggled and went back and forth with calling this recipe a 5-Minute Mexican Hot Chocolate, because I was pretty convinced that I could make it in the microwave (which also happens to be my favorite way to make anything). But since I knew that most of us would be with friends and family today, I thought I’d make the recipe a little more share-with-everyone-worthy in a way that’s completely hands off!

A third way to make this Slow Cooker Mexican Hot Chocolate is actually on the stove top instead of slow cooker. This is how my grandma makes her latin coffee recipe. Actually, this is just how she makes anything, ever! My sister and I totally caught her warming up a slice of leftover pizza on the stove top one time. She owns a microwave, but will always prefer the stove!

Here are a few ingredients you’ll need for this easy and delicious Slow Cooker Mexican Hot Chocolate:

• Cocoa
• Cinnamon
• Cayenne (<—that’s right! I used 1/4 tsp, but feel free to use less if you don’t like things spicy)
• Hiland Dairy Organic 2% Milk

If you’re allergic to dairy, almond milk should work just fine. However, I love using Hiland Dairy Organic 2% Milk because it gives this Slow Cooker Mexican Hot Chocolate a “creamy factor” like none other! I also really like the fact that all of their products use local ingredients and the best quality ingredients (they also have non-dairy products!). If you’re interested, head over to the Hiland Dairy site to enter for a chance to win an entire year of Hiland Dairy products!

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ServingsServes 6

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4.93 from 38 votes

Slow Cooker Mexican Hot Chocolate

Gluten-Free, Vegetarian, Refined Sugar Free

Prep: 5 minCook: 1 hrTotal: 1 hr 5 min

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Ingredients

• ▢ 4 cups Hiland Dairy Organic 2% Milk
• ▢ 7 Tbsp cocoa powder
• ▢ 1/4 cup maple syrup
• ▢ 1 tsp vanilla
• ▢ 1 1/2 tsp cinnamon
• ▢ 1/4 tsp nutmeg
• ▢ 1/4 tsp cayenne powder

Instructions

1. Place all ingredients in slow cooker.
2. Whisk until the dry ingredients are blended into the milk, syrup, and vanilla.
3. Cook on low for 1 hour (or until hot), stirring occasionally.
4. Serve and enjoy!

Nutrition

Calories: 133 kcal

Did you make this? I’d love to see!
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