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Cozy up to the fire this winter with a nice, warm mug of hot chocolate made in the crockpot with chocolate, sweetened cocoa, cream and kahlua, with a touch of ancho to help warm your bones, topped with marshmallows and chocolate syrup.
Party Patty here with your December Thirsty Thirteenth. Ahhhhh, December. With this time of year a lot of changes are happening.
It’s getting colder, the holiday parties and shopping are in full swing, and with all of that, it’s time for some comforting warm food and drinks to relax and enjoy with friends.
Around here we do a monthly girl’s night. The December party is always the biggest because people are excited about the holidays and we plan something fun.
This year we decorated wine glasses with Santa sliding down the chimney or snowmen or whatever people decided to paint. I made a palm tree glass, because I love to think about the warm tropical weather.
And for this party, which I was hosting, I needed a fun cocktail. For the ladies I decided to go with a peppermint hot chocolate that I thought was perfectly festive for the holidays.
But for all of you chileheads out there, I made a variation that is more my speed. I NEED spice. So, Mexican hot chocolate it is. Most recipes for Mexican hot chocolate list chili powder as one of the ingredients.
Well, what kind of chili powder? You and me both know there are many many kinds. I decided to go with ancho to get a pleasant smoky flavor, and cinnamon rounds out the chocolate milk.
I also decided to use Kahlua for the liquor because, well, I just love it and it goes so well with Mexican flavors.
Making this in the slow cooker is super easy and you can make a big batch for a party in a snap.
Spiked Mexican Hot Chocolate Ingredients
- Milk
- Sweetened Condensed Milk
- Heavy Cream
- Good Quality Sweetened Chocolate
- Cocoa
- Ancho Powder
- Cinnamon
- Kahlua
- Marshmallows
- Chocolate Syrup
How to Make This Spiked Mexican Hot Chocolate
- Start:
- Add all ingredients except the liquor to a slow cooker. Use low for small batches or high for larger crockpots.
- Cook:
- Cook for 2 hours stirring every 30 minutes.
- Add liquor:
- Stir Kahlua in just before serving to allow taste adjustment.
- Serve:
- Garnish with marshmallows and chocolate syrup.
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Whether you are just curling up on your couch with a movie, or celebrating with friends, the marshmallows will make you feel like a kid again and enjoy the snow that much more.
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Frequently Asked Questions
- → What gives this hot chocolate its smoky flavor?
The ancho chili powder provides a pleasant smoky and mildly spicy note that complements the chocolate beautifully.
- → Can I make this without alcohol?
Yes, simply omit the Kahlua and enjoy the rich chocolate and spice flavors on their own.
- → How long should I cook it in the slow cooker?
Cook on low for about 2 hours, stirring occasionally, or on high for faster results depending on your crockpot size.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
- → What toppings work best?
Mini marshmallows and chocolate syrup add a festive and cozy finishing touch.