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Crockpot Mexican Hot Chocolate Recipe - Cozy, Spiced, and Easy

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups whole milk (or 2% for lighter, or oat milk for dairy-free)
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 6 ounces bittersweet chocolate, chopped (60–70% cacao)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup granulated sugar (add more to taste)
  • 1 tablespoon cornstarch (optional, for extra thickness)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 to 1/4 teaspoon ground cayenne or chili powder (to taste)
  • Pinch of salt
  • Optional toppings: whipped cream, cinnamon stick, chocolate shavings, marshmallows

Method
 

  1. Prep the crockpot: Set your slow cooker to Low. Lightly spray the insert or rub with a bit of butter to prevent sticking.
  2. Mix dry ingredients: In a small bowl, whisk cocoa powder, sugar, cornstarch, cinnamon, chili, and salt. This helps prevent lumps.
  3. Add liquids: Pour milk and cream into the crockpot. Whisk in the dry mixture until well combined.
  4. Add chocolate: Stir in the chopped bittersweet chocolate.
  5. Cook low and slow: Cover and cook on Low for 2 to 2.5 hours, stirring every 30 minutes to melt the chocolate evenly and prevent a skin from forming.
  6. Finish with vanilla: When the mixture is smooth and steamy, stir in the vanilla. Taste and adjust sweetness or spice.
  7. Serve: Ladle into mugs and garnish with whipped cream, a cinnamon stick, or chocolate shavings. Keep on Warm for serving.