Table of Contents » Beverages

Mexican Hot Chocolate

Ingredients

6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips
Cocoa powder, for garnish (optional)

Method

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.

Serve with a dusting of cocoa powder.

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