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Spiked Mexican Hot Chocolate Recipe
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5 from 1 vote

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
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Drinks
Cuisine: Mexican
Servings: 2
Calories: 560kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Serves 2

Nutrition

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