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Mexican Hot Chocolate Recipe

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This recipe for Mexican Hot Chocolate is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 (12-ounce) cans evaporated milk
4 tsp ground cinnamon
1 tbsp vanilla extract
1 tsp ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips or dark chocolate bar
Cocoa powder, for serving
Directions:
Directions:
For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Try with coconut or almond milk to make it dairy free. Serve with a dusting of cocoa powder and dip some Churros!

 

 

 

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