Spiked Mexican Hot Chocolate (Printer-Friendly)

Slow cooker hot chocolate infused with smoky ancho, cream, Kahlua, and topped with marshmallows.

# What You’ll Need to Cook:

→ Liquids & Dairy

01 - 2 cups whole milk
02 - 1 cup sweetened condensed milk
03 - 1 cup heavy cream
04 - 0.5 cup Kahlua liqueur

→ Chocolate & Spices

05 - 1 cup sweetened chocolate, chopped
06 - 2 tablespoons unsweetened cocoa powder
07 - 1 teaspoon ancho chili powder
08 - 0.5 teaspoon ground cinnamon

→ Toppings

09 - Mini marshmallows, for garnish
10 - Chocolate syrup, for drizzle

# Steps to Prepare:

01 - Add milk, sweetened condensed milk, heavy cream, chopped chocolate, cocoa powder, ancho chili powder, and cinnamon to a slow cooker.
02 - Cook on low for 2 hours in a small slow cooker, stirring every 30 minutes; use high for large batches if necessary.
03 - Just before serving, stir Kahlua into the hot chocolate for desired strength.
04 - Pour into mugs, then garnish with mini marshmallows and drizzle chocolate syrup on top.

# Extra Cooking Tips:

01 - Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
02 - Adjust ancho chili powder amount to taste for milder or spicier warmth.
03 - Adding Kahlua last allows guests to customize their drink's strength.