Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Prep time: 10 min
Cook time: 2 min
Total time: 2 min
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 (recommended: Hershey's); Cocoa powder, for serving

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Prep Time: 10 minutes

Cook Time: 2 hours, 10 minutes

Total: 2 hours, 20 minutes

Servings: 8

Author : Sandra Lee

dairy recipes cinco de mayo winter

Ingredients

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6 (12-ounce) cans evaporated milk4 teaspoons ground cinnamon1 tablespoon vanilla extract1 teaspoon ground nutmegPinch cayenne pepper2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)Cocoa powder, for serving

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Instructions

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Step 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.

Step 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.

Step 3

Serve with a dusting of cocoa powder.