Mexican Hot Chocolate

Total Time:
2 hr 20 min
Prep:
10 min
Cook:
2 hr 10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 (12-ounce) cans evaporated milk
  • 4 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • Pinch cayenne pepper
  • 2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
  • Cocoa powder, for serving
Directions

For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.

For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.

Serve with a dusting of cocoa powder.


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