Mexican Hot Chocolate

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 10 min
  • Cook: 2 hr 10 min
  • Yield: 8 servings
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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

  1. 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.
  2. 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.
  3. Serve with a dusting of cocoa powder.

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Hot Chocolate Mix

Peppermint Hot Chocolate

Hot Chocolate Brownies

Triple Chocolate Hot Cocoa

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Hot Chocolate Marble Pound Cake

Red Velvet Hot Chocolate with Marshmallow Whipped Cream