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Cozy Crockpot Mexican Hot Chocolate: Best Easy Homemade Recipe

crockpot mexican hot chocolate - featured image

This rich, spiced Mexican hot chocolate is made effortlessly in a slow cooker. With a velvety texture and a subtle warmth from ancho chile, it’s the perfect cozy drink for cold nights.

Ingredients

Scale
  • 6 cups whole milk
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, roughly chopped
  • 1 disk (about 3 oz) Mexican chocolate (e.g., Ibarra), roughly chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon salt

Instructions

  1. Roughly chop both the semi-sweet chocolate and Mexican chocolate into small, uniform pieces.
  2. Pour the whole milk and heavy cream into a 4 to 6-quart slow cooker.
  3. Add the brown sugar, granulated sugar, ground cinnamon, ancho chile powder, and salt. Whisk until the sugars start to dissolve.
  4. Scatter the chopped chocolates over the top of the liquid mixture. Do not stir.
  5. Cover and cook on LOW for 2 hours.
  6. Remove the lid and whisk until smooth and glossy. Stir in the vanilla extract.
  7. Taste and adjust sweetness or spice as desired.
  8. Switch the slow cooker to WARM setting to keep the hot chocolate at serving temperature for up to 4 hours.
  9. Ladle into mugs and serve immediately. Top with whipped cream, a sprinkle of cinnamon, or a cinnamon stick if desired.

Notes

For a dairy-free version, use full-fat oat milk or canned coconut milk and coconut cream. For a vegan option, use dairy-free chocolate. If you don’t have ancho chile powder, you can use 1/4 teaspoon chipotle powder or omit it for a kid-friendly version. The hot chocolate can be stored in the refrigerator for up to 5 days and reheated gently on the stovetop or in the microwave.

Nutrition

Keywords: Mexican hot chocolate, crockpot hot chocolate, slow cooker hot chocolate, spiced hot chocolate, cozy drink, easy hot chocolate recipe