Crock Pot Mexican Hot Chocolate Recipe

It is the time of year when I just want a hot cup of comfort also known as Crock Pot Mexican Hot Chocolate. Filled with chocolatey goodness and a bit of kick this recipe is oh so delicious! I can't get enough of it right now with the chilly weather and as I get into the holiday spirits.

Crockpot Mexican Hot Chocolate

It is a fun twist on regular hot chocolate. If you are not a fan of the spicy kick in the Mexican Hot Chocolate you can leave out the ancho chile or use a smaller portion. Sometimes I make two slow cookers at the same time one with Mexican Hot Chocolate and one with regular hot chocolate so everyone is happy.

Want to make it spiked? Just add in your favorite tequila or liquor for a more adult hot chocolate!

You can add cinnamon to the whipped cream for a bit more flavor if you really like it spicy! This is such a fun twist on hot chocolate!

Ingredients to make Mexican Hot Chocolate

• Heavy Whipping Cream
• Half and Half
• Whole Milk (or 2%)
• Boiling water
• Vanilla
• Instant coffee
• Cinnamon
• Milk chocolate, shaved or chunked
• Ancho Chili, dried

When serving, serve with a generous dollop of whipped cream on top and a sprinkle of cinnamon.

Great Hot Chocolate Recipes

If you love hot chocolate and holiday sweet treats don't miss these great recipes!

White Hot Chocolate

Hot Chocolate Muddy Buddies

Nutella Hot Chocolate

Crockpot Hot Chocolate

Red Velvet Hot Chocolate

I realized this week how many fun variations of Hot Chocolate we have made in the ten years we have been posting recipes.

Do you have a favorite type of Hot Chocolate?

We hope you love this Mexican Hot Chocolate Crockpot Recipe!

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Mexican Hot Chocolate

How to make Mexican Hot Chocolate in the Crockpot! The perfect spicy chocolate drink to warm up on cold winter days. 

Print Rate

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 10

Calories: 182kcal

Author: Tammilee Tips

Ingredients

• 1 cup Heavy Whipping Cream
• 1 cup Half and Half
• 2 cups Whole Milk or 2%
• 1 ½ cup Boiling water
• 3 tsp Vanilla Extract
• 2 tbsp Instant coffee
• 1 tbsp Ground Cinnamon
• 8 oz Milk chocolate shaved or chunked
• 1 Ancho Chili dried

US Customary - Metric

Instructions

• Put cream, half and half and milk into the slow cooker bowl
• Add vanilla and instant coffee, and mix
• In a separate bowl, melt and blend the chocolate in the hot water. Add the cinnamon and blend well.
• Add this mixture to the milk mixture in the bowl.
• Add the Ancho Chili
• Cook on high for 2 hours, then turn to low or warm to hold for serving. Stir the mixture occasionally

Slow cooker

Notes

When serving, serve with a generous dollop of whipped cream on top and a sprinkle of cinnamon.

Nutrition

Nutrition Facts

Mexican Hot Chocolate

Amount Per Serving

Calories 182 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 49mg16%

Sodium 59mg3%

Potassium 252mg7%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 6g7%

Protein 3g6%

Vitamin A 1465IU29%

Vitamin C 1.7mg2%

Calcium 133mg13%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared on October 13, 2016. Updated October 2020

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