Spiked Mexican Hot Chocolate - Recipe

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.
Course Drinks
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Calories 560 kcal


  • 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


  1. Roughly chop the chocolate.
  2. Place all ingredients except the Kahlua, marshmallows and chocolate syrup into a small crockpot.
  3. Stir until cocoa and seasonings have dissolved.
  4. Cook on low for 2 hours.
  5. Pour into two mugs and add Kahlua.
  6. Top with marshmallows and drizzle the chocolate syrup.
  7. Enjoy.

Recipe Notes

Serves 2

Nutrition Facts
Spiked Mexican Hot Chocolate - Recipe
Amount Per Serving
Calories 560 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 65mg22%
Sodium 136mg6%
Potassium 366mg10%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 61g68%
Protein 8g16%
Vitamin A 885IU18%
Vitamin C 1mg1%
Calcium 266mg27%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.