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