Aztec Hot Chocolate

I love recipes that can be put into the Crockpot and forgotten about while I get other things done.  Taking down the holiday decorations has been a real chore this year because of the added stress of caring for my ailing mother, so I was pleased to find this recipe on the Better Homes and Gardens website.  Hot chocolate that will slowly warm, scent the house, and be there waiting for me when I need fortification and to put my feet up is all right in my book; this was just the ticket.  Smoky, spicy, and slightly sweet, I’ve never experienced a cup of hot chocolate quite like this one.  The melding of flavors is so perfect that no one particular ingredient stands out, instead they all blend together to create a creamy, delicious, warm and spicy cup of adult cocoa that calms and excites at the same time.

Aztec Hot Chocolate

4 cups milk

2 cups half-and-half or whole milk

1 teaspoon instant espresso coffee powder

1 teaspoon ground cinnamon

½ teaspoon ground chipotle chile pepper

1 ½ cups semisweet chocolate pieces

Dollops of whipped cream (optional)

Ground cinnamon (optional)

In a large bowl combine milk, half-and-half, coffee powder, the 1 teaspoon cinnamon, and the ground chipotle chile pepper. If desired, cover bowl and chill for up to 24 hours. Transfer mixture to a 3-1/2- or 4-quart slow cooker. Stir in chocolate pieces. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Serve immediately or keep warm on warm setting or low-heat setting for up to 2 hours.  Before serving, whisk well. To serve, ladle beverage into heatproof mugs or cups. If desired, garnish each serving with whipped cream and/or sprinkle with additional cinnamon.

This post is linked to: On the Menu Monday, Totally Tasty Tuesdays, Try a New Recipe Tuesday, Foodie Friday, and Seasonal Sundays