It's that time of year again. We are setting up the Ofrenda for the year and the cold weather is settling in. I am pulling together decorations and treats for our Dia de los Muertos or Day of the Dead celebration. This year the holiday holds a heavy heart as we come full circle on my mother's death on the holiday last year followed by my grandmother a few days later. I decided one must have this year is Mexican Hot Chocolate. Easy Mexican Hot Chocolate Recipe As much as I love melting real chocolate for a glass or two at a time and the chocolate with chili in it from Aldi makes the perfect chocolate base to a cup of hot chocolate it doesn't translate well to making in a large batch for a gathering. Instead, I use a simple easy Mexican Hot Chocolate recipe using American-style hot chocolate mix as a base. For this, you will need to multiply this recipe by how many cups of hot chocolate you need. If making only a couple of cups you can use a saucepan on the store top but for a crowd, I suggest making it in bulk by making your Mexican Hot Chocolate in the Crock-Pot. Ingredients: 2 Tbsp Hot Chocolate mix\u00bd tsp cinnamon\u00bc tsp nutmegPinch of cayenne1 Cup Milk (any kind)1.5 oz whipped cream vodka1 oz creme de cacao (optional)Whipped cream for topping Directions: Whisk hot chocolate mix, spices, and milk in a small pan (or your slow cooker) until smooth and heat until simmering.\u00a0Remove from heat and add to cupsFor Spiked Mexican Hot Chocolate mix in alcohol by the cup or in the pot depending on whether or not you want a non spiked option.\u00a0Pour into a mug and top with whipped cream and cinnamon (extra cayenne optional).