Mexican Hot Cocoa

Mexican Hot Cocoa

Enjoy this Mexican hot cocoa spiced with fiery flavoured ancho chilli – a perfect slow-cooked drink for a cold evening.
Total Time 2 Hours 15 Minutes
Servings 7
Ingredients 9

Ingredient List

Hot Cocoa

  • 1 litre whole or semi-skimmed milk
  • 150g light soft brown sugar
  • 2 tablespoons instant espresso coffee powder or granules
  • 2 teaspoons vanilla extract
  • 175g dark chocolate, chopped
  • 2 cinnamon sticks
  • 1 dried ancho chilli

To Serve

  • Finely grated chocolate
  • Whipped cream


  1. Pour the milk and 360ml hot water into a slow cooker pot. Stir in the brown sugar, coffee powder, vanilla extract, chocolate, cinnamon sticks and the ancho chilli.
  2. Cover and cook on a low heat setting for 2-3 hours. Stir the hot cocoa and remove the cinnamon sticks and ancho chilli before serving. Serve in mugs topped with finely grated chocolate and a spoonful of whipped cream, if you like.

Expert Tips

  • Mexican hot chocolate is usually frothy when served. To achieve this effect, vigorously stir the hot cocoa with a balloon whisk until very frothy just before pouring into mugs to serve.
  • If you cannot find any dried ancho chillies, use a regular dried chilli, but the heat will be a little less intense.