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.
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Drinks
Cuisine: Mexican
Servings: 2
Calories: 560kcal
- 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.
Enjoy.
Calories: 560kcal | Carbohydrates: 66g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 136mg | Potassium: 366mg | Fiber: 1g | Sugar: 61g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 0.4mg