Warm, rich, and just the right amount of spice — this Crockpot Mexican Hot Chocolate is like a hug in a mug.
It’s the perfect drink for chilly evenings, holidays, or anytime you want something cozy that feels a little extra special.
We make this every winter when it starts getting dark early, and honestly? It never lasts long.
The cinnamon and a pinch of chili give it a little kick, and the melted chocolate makes it extra creamy.
It’s like regular hot chocolate — but leveled up.
Why I Love This Recipe
This is my go-to when I want to feel cozy without spending hours in the kitchen. I first made it during a snowstorm — it was cold, we had the fireplace going, and the smell of cinnamon and chocolate in the crockpot made the whole house feel like a café.
- It’s super easy — just dump everything in the crockpot.
- It makes the whole house smell amazing.
- The combo of cinnamon, chocolate, and a little chili makes it unique and rich.
- It’s thick, creamy, and way better than any store-bought mix.
- You can keep it warm in the crockpot and let people serve themselves.
What You’ll Need
- 4 cups whole milk
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- ½ teaspoon chili powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, mini marshmallows, cinnamon sticks
Servings: 6
Cook Time: 2 hours on Low
Macros (Per Serving – Approximate)
Calories: 420
Protein: 7g
Fat: 25g
Carbs: 45g
Sugar: 38g
Fiber: 2g
Why This Recipe Works (Quick Science)
Whole milk and cream give it a rich, creamy texture, while the sweetened condensed milk adds thickness and sweetness without needing sugar. The chocolate chips melt slowly, blending with the cocoa powder for a deep, layered chocolate flavor. Chili and cinnamon work together — the chili brings out the chocolate without overpowering it, and cinnamon gives it that classic Mexican twist.
Common Mistakes
- Using low-fat milk: This makes it thin. Stick to whole milk or even add more cream.
- Cooking on High: Don’t rush it. High heat can scorch the milk and ruin the texture.
- Skipping the chili powder: It’s a small amount, but it makes a big difference in flavor depth.
- Not stirring at the end: Give it a good mix before serving so everything’s smooth.
What to Serve With
- Churros
- Cinnamon sugar donuts
- A slice of rich chocolate cake
- Shortbread or spiced cookies
- Whipped cream-topped scones
FAQ
Can I make it dairy-free?
Yes! Use almond milk or oat milk and coconut cream instead of cream. Use dairy-free chocolate chips.
Can I make it less sweet?
Sure, cut the sweetened condensed milk in half or add more unsweetened cocoa powder.
Is it spicy?
Not really — the chili powder adds warmth, not heat. Add more if you want it spicier.
Can I double the recipe?
Yes, just make sure your crockpot is big enough and stir well before serving.
Make Ahead Tips
You can mix all the ingredients the night before and store them in the fridge. In the morning, pour it into the crockpot and set it on Low for 2 hours.
You can also make a full batch, store it in jars in the fridge, and reheat it gently on the stove.
Let’s Make It!
Step 1: Add the Dairy
Add to your crockpot:
- 4 cups whole milk
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
Image Prompt:
Ultra close-up shot showing a stream of whole milk being poured into a crockpot, next to visible pools of heavy cream and glossy condensed milk. The dairy is starting to mix gently. A straight 90-degree top-down shot with no tilt, captured directly overhead on a white marble counter with hints of gold.
Step 2: Add the Chocolate and Cocoa
Add to the crockpot:
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
Step 3: Add Spices and Vanilla
Add to the crockpot:
- 1 tablespoon ground cinnamon
- ½ teaspoon chili powder
- 1 teaspoon vanilla extract
- Pinch of salt
Step 4: Cook on Low
Now:
Set your crockpot to Low and cook for 2 hours. Stir halfway through.
Step 5: Stir and Serve
After 2 hours:
Give everything a good stir to make sure it’s smooth. Pour into mugs and top with whipped cream, mini marshmallows, or a cinnamon stick.
Tools You’ll Need
- Crockpot (6-quart is perfect)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Ladle
- Mugs for serving
Substitutions and Variations
- Milk: Swap with almond milk or oat milk for dairy-free.
- Cream: Use coconut cream for a non-dairy version.
- Chocolate chips: Try dark chocolate or even chopped chocolate bars.
- Spice it up: Add a pinch of cayenne if you like heat.
- Sweeter: Stir in a bit more condensed milk or sugar at the end.
Leftovers and Storage
Store leftovers in a sealed jar or container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. It thickens as it cools — just add a splash of milk when reheating.
Bring on the Cozy
Once you try this rich, spiced hot chocolate, you’ll want to make it again and again. It’s one of those set-it-and-forget-it recipes that feels fancy but is secretly so easy. Try it out and let me know how it turned out in the comments. Got questions or your own twist? I’d love to hear it!
