Mexican Hot Chocolate
Courtesy Sandra Lee

When I first saw this recipe for Mexican Hot Chocolate, I was immediately attracted to it because Sandra talked about making it in a slow cooker and I had never heard of it being prepared this way.

No fuss, no mess, just throw the ingredients together and let it simmer. Plus I love that it is made with evaporated milk and ingredients that I always have on hand. How perfect for a party!

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)
• Whipped topping
• Cocoa powder, for serving

For Stovetop Hot Chocolate: 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.

For Slow Cooker Hot Chocolate: In a 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.

Serve with a dollop of whipped topping and a dusting of cocoa powder.

My Favorite Addition: Add 1/4 cup of Peppermint Schnapps. You could also add another liqueur like Kahlua or Frangelico.

Makes 8 servings of Mexican Hot Chocolate.