Abuelita Hot Chocolate Slow Cooker
Slow-Cooker Mexican Hot Cocoa
- Prep 5 min
- Total 2 hr 5 min
- Servings 7
Ingredients
- 4 cups milk or half-and-half
- 1 1/2 cups hot water
- 3/4 cup packed brown sugar
- 2 tablespoons instant espresso coffee powder or granules
- 2 teaspoons vanilla
- 6 oz bittersweet baking chocolate, chopped
- 9 cinnamon sticks (2 to 3 inch)
- 1 ancho chile
- Cool Whip frozen whipped topping, thawed, if desired
- Ground red pepper (cayenne) or chili powder, if desired
Steps
-
1
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix milk, hot water, brown sugar, coffee powder, vanilla, chocolate, 2 of the cinnamon sticks and the ancho chile.
-
2
Cover; cook on Low heat setting 2 to 3 hours. Stir hot cocoa and remove ancho chile before serving. Garnish individual servings with whipped topping, red pepper and remaining cinnamon sticks.
Expert Tips
-
tip 1
Mexican hot chocolate is frothy when served. To achieve this effect, vigorously stir hot cocoa with whisk until very frothy just before pouring into mugs to serve.
Nutrition Information
284.6 Calories, 12.1g Total Fat, 6.0g Protein, 42.6g Total Carbohydrate, 36.3g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Total Fat
- 12.1g
- 19%
- Cholesterol
- 13.9mg
- 5%
- Sodium
- 71.3mg
- 3%
- Potassium
- 406.1mg
- 12%
- Total Carbohydrate
- 42.6g
- 14%
- Dietary Fiber
- 4.1g
- 16%
- Sugars
- 36.3g
- Protein
- 6.0g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 36.50%
- 36%
- Calcium
- 21.60%
- 22%
- Iron
- 8.50%
- 8%
Exchanges:
2 Other Carbohydrate; 1 Low-Fat Milk; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Abuelita Hot Chocolate Slow Cooker
Source: https://www.tablespoon.com/recipes/slow-cooker-mexican-hot-cocoa/beb45940-155b-4f1c-ab17-e1f091613cf0
Posted by: hayesthentor.blogspot.com
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