Spicy Mexican Nightcap
Cozy up to the fire this winter with a nice, warm mug of Spiked Mexican Hot Chocolate made in the crockpot. This rich and creamy hot chocolate is infused with the flavors of sweetened chocolate, cream, and a touch of ancho to warm your bones. The addition of Kahlua gives it a delightful kick, while the marshmallows and chocolate syrup on top add a touch of sweetness.
Spicy Mexican Nightcap
Indulge in a rich and creamy spiked hot chocolate with a hint of ancho and a kick of Kahlua, perfect for a cozy winter night by the fire.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Ingredients
- 1/2 cup milk
- 2 tablespoons sweetened condensed milk
- 2 tablespoons heavy cream
- 1 oz good quality sweetened chocolate, chopped
- 1/2 tablespoon cocoa
- 1/2 tablespoon ancho powder
- 1/2 tablespoon cinnamon
- 1 1/2 oz Kahlua
- 1/4 cup small marshmallows
- Drizzle of chocolate syrup
Instructions
- Roughly chop the sweetened chocolate.
- Combine the milk, sweetened condensed milk, heavy cream, sweetened chocolate, cocoa, ancho powder, and cinnamon in a small crockpot.
- Stir until the chocolate, cocoa, and seasonings have dissolved.
- Cook on low for 2 hours.
- Pour the hot chocolate into a mug and add Kahlua.
- Top with marshmallows and drizzle with chocolate syrup.
- Enjoy your Spicy Mexican Nightcap!