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.
- 2 Tbsp Hot Chocolate mix
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of cayenne
- 1 Cup Milk (any kind)
- 1.5 oz whipped cream vodka
- 1 oz creme de cacao (optional)
- Whipped cream for topping
- Whisk hot chocolate mix, spices, and milk in a small pan (or your slow cooker) until smooth and heat until simmering.
- Remove from heat and add to cups
- For 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.
- Pour into a mug and top with whipped cream and cinnamon (extra cayenne optional).