Mexican Hot Chocolate

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IngredientsMexican Hot Chocolate

  • 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 servings

Directions

  1. 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.
  2. 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.
  3. Serve with a dusting of cocoa powder.

Use a cinnamon stick as a stir stick

Makes 8 servings

To keep drinks hot we use Double Walled Insulated Glass Mugs Click Here

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