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:

01 - 2 cups whole milk

02 - 1 cup sweetened condensed milk

03 - 1 cup heavy cream

04 - 0.5 cup Kahlua liqueur

05 - 1 cup sweetened chocolate, chopped

06 - 2 tablespoons unsweetened cocoa powder

07 - 1 teaspoon ancho chili powder

08 - 0.5 teaspoon ground cinnamon

09 - Mini marshmallows, for garnish

10 - Chocolate syrup, for drizzle

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.

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.