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.
How to Make This Spiked Mexican Hot Chocolate - the Recipe Method
Start by adding all of the ingredients, except the liquor, to a slow cooker. For a small batch in a small crockpot, cook on low, but if you are making a large batch with a large crockpot, set it to high. Cook for 2 hours and stir every half hour or so.
Lastly we will add the liquor. If you are doing a big batch for a party, stir the liquor into the crockpot right before your guests arrive. This gives the fun chance to taste test to determine if you want more, or less, liquor.
Of course it depends on who’s coming to your party.
My friends are a rowdy crowd, so I like to kick it up a notch to get the party started. If you are making the small batch, pour the liquor right into the glasses as you serve.
Garnish with some tiny marshmallows and chocolate syrup for a nice festive and cozy touch.
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.
#YUM! Good stuff. Patty made an extra mug for me and I truly enjoyed this, particularly with the ancho and the mingling flavors of ancho and chocolate. I also couldn't get enough marshmallows. I guess I really DID feel like a kid again.
Try Some of My Other Popular Dessert Recipes
- Mexican Hot Chocolate
- Mexican Brownies
- Spicy Chocolate Chip Pudding Cookies
- Chocolate Covered Jalapeno Peppers
- Spicy Chocolate Covered Strawberries
- Candied Jalapeno Peppers
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike
Spiked Mexican Hot Chocolate - Recipe
- 1 cup milk
- ¼ cup sweetened condensed milk
- ¼ cup heavy cream
- 1 ounce good quality sweetened chocolate
- ½ teaspoon cocoa
- ½ teaspoon ancho powder
- ½ teaspoon cinnamon
- 3 ounces Kahlua
- ½ cup small marshmallows
- Drizzle of chocolate syrup
- Roughly chop the chocolate.
- Place all ingredients except the Kahlua, marshmallows and chocolate syrup into a small crockpot.
- Stir until cocoa and seasonings have dissolved.
- Cook on low for 2 hours.
- Pour into two mugs and add Kahlua.
- Top with marshmallows and drizzle the chocolate syrup.