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by Lindsay Cotter
Dairy-FreeEgg-FreeGluten-FreeGrain-FreeVegetarian
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This Mexican Spiked Hot Chocolate Recipe is rich, chocolatey, and filled with warm spice. Made in the slow cooker, it’s an easy, hands-off beverage perfect for all your holiday and cold weather needs. Dairy Free and Mocktail options, too!
Table of Contents
- Mexican Spiked Hot Chocolate co*cktail or Mocktail
- The Best Alcohol for Spiked Hot Chocolate
- How to Make Adult Hot Chocolate
- Ingredients and Substitutions
- Instructions
- Mocktail Option
- Topping Ideas
- More Festive Drink Recipes
Mexican Spiked Hot Chocolate co*cktail or Mocktail
This adult hot chocolate is a simplified take on traditional Mexican hot chocolate drinks. While it’s not completely authentic, it is delicious and the perfect way to stay warm and cozy all winter long!
Not only is it great to prepare in bulk and keep warm for hours, but it’s also gluten-free and dairy-free-friendly, meaning it’s great for a crowd. Plus, you can easily make it alcohol-free so everyone can enjoy.
Pair your hot chocolate with a slice of gluten-free gingerbread loaf or your favorite Christmas cookies for an afternoon treat or a post-dinner dessert everyone will love!
The Best Alcohol for Spiked Hot Chocolate
While you can technically add any alcohol you like best to this beverage, there are some that will taste better than others due to their flavor profiles. So, we’ve rounded up the best pairings for you!
- Tequila Gold – This is our preferred alcohol for this recipe as it has a smooth taste that complements the chocolate and spice.
- Rum – Aged or dark rum can be used to add notes of vanilla and oak, adding depth to your drink.
- Bourbon – Similar to rum, this adds notes of vanilla, oak, and caramel.
- Creme De Menthe or Peppermint Schnapps – Use this to create a spiked peppermint hot chocolate taste!
- Baileys Irish Cream – Rich and creamy, this is a great option if you want a truly decadent rich drink.
- Kahlua – This option is more subtle than the rest and just a little sweet.
- Creme De Cacao – This takes the chocolate flavor to a whole new level.
- Tia Maria – A type of coffee liqueur, this adds mocha notes that enhance the chocolate taste.
- Vanilla Vodka – Use this to add depth and enhance the sweetness.
How to Make Adult Hot Chocolate
Far better than any store-bought mix, this slow cooker Mexican hot chocolate might be the easiest recipe you’ll ever make!
Mexican Spiked Hot Chocolate co*cktail
Ingredients and Substitutions
- Unsweetened Almond Milk – Feel free to use any dairy-free milk you like best such as almond milk, hemp milk, or oat milk.
- Canned Coconut Cream – This helps create a rich taste and creamy texture without the need for cream. Full-fat canned coconut milk also works.
- Dark Chocolate Baking Bar – You can’t have hot chocolate without chocolate! If you’re not a fan of dark chocolate, feel free to use semi-sweet baking chocolate instead. Opt for dairy-free varieties if needed.
Ingredient Swap: If preferred, you can swap chocolate chips for baking chocolate bars. However, you will need to stir the hot chocolate often to prevent it from burning!
- Cinnamon – We use both ground cinnamon and not one whole cinnamon stick but two to create a bold cinnamon taste.
- Nutmeg – A little goes a long way.
- Chili Powder – Adjust to taste. If you want extra spicy hot cocoa, use a 50/50 blend of chili powder and cayenne pepper!
- Vanilla Extract – High-quality pure vanilla extract is best.
- Maple Syrup – Feel free to use honey or agave nectar, if preferred.
- Tequila Gold – This adds a smooth taste that enhances the rest of the ingredients.
- Unsweetened Cocoa Powder – This combines with the melted chocolate for a bold taste.
Instructions
- Combine. Add all the ingredients except the tequila to the bowl of your slow cooker, and whisk to combine.
- Cook. Cover, and cook on high, stirring often. Then, remove the cinnamon sticks, stir the Mexican hot chocolate, and continue to cook on low until the chocolate melts completely.
- Add the remaining ingredients. Stir the tequila into the chocolate mixture. Then, set the slow cooker to warm, or pour yourself a mug!
Mocktail Option
To make this spiked hot chocolate recipe alcohol-free, simply omit the liquor! Then, follow the instructions listed in the recipe card below, setting the slow cooker to warm as soon as the chocolate has melted
Topping Ideas
We love to serve our slow cooker Mexican spiked hot chocolate topped with toasted vegan marshmallows or homemade marshmallows! However, if you’re feeling extra fancy, feel free to include whatever you like best. Some of our favorite additions include:
- Whip Cream or Coconut Whip
- Chocolate Syrup
- Dulce de Leche or Salted Caramel Sauce
- A Drizzle of Hazelnut Spread
- Chocolate Chips or Chocolate Shavings
- Coconut Flakes
- Pinch of Salt
More Festive Drink Recipes
- Hot Toddy with Spiced Rum
- Yuletide Moon Red Wine co*cktails
- Dairy Free Espresso Con Panna
- Citrus Kombucha Mezcal co*cktails
Mexican Spiked Hot Chocolate Recipe (Mocktail Option)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews
- Author: Lindsay Cotter
- Total Time: 2 hours 10 min
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
Make this spiked hot chocolate recipe in the slow cooker for a hands-off drink perfect for the fall and winter seasons! Dairy-free & Mocktail option, too!
Ingredients
Units Scale
- 5 ½ cups unsweetened almond milk
- 2 ½ cups canned coconut cream or canned coconut milk
- 4 ounces bittersweet chocolate bar, chopped
- 4 ounces dark baking chocolate bar or semi sweet baking chocolate (dairy free if needed), chopped
- ½ Tablespoon cinnamon
- 2 cinnamon sticks (optional)
- ½ teaspoon nutmeg
- ¾ to 1 teaspoon chili powder (see notes)
- 2 teaspoon pure vanilla extract
- ½ to ⅔ cup maple syrup or to taste (see notes)
- ¼ cup unsweetened cocoa powder
- ½ cup tequila gold, optional
- Toasted marshmallows- vegan marshmallows or homemade marshmallows
Instructions
- In a slow cooker, whisk together all ingredients except the tequila, chocolate liqueur, and toppings until combined.
- Cook on HIGH for 1 hour, stirring often. After 1 hour, remove the cinnamon sticks, stir, then cook on LOW for another 1 to 2 hours, or until the chocolate melts completely.
- Stir in the optional tequila and chocolate liqueur, then turn the slow cooker down to WARM.
- Serve cups of hot chocolate with toasted vegan marshmallows on top.
Notes
Flavor Tips – For additional spiciness, substitute chili powder for a 50-50 blend of chili powder and cayenne pepper. Tequila gold works best if using this as a co*cktail option. It has a smoother taste that complements the chocolate and spices. Add a pinch of sea salt before serving.
Substitute Tips – When substituting chocolate chips for the baking chocolate bars, stir the hot chocolate often to prevent it from burning. Baking chocolate bars, diced into pieces, work best. Maple syrup may be replaced with agave or honey.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: drink
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 312
- Sugar: 14.2 g
- Sodium: 133.8 mg
- Fat: 16.4 g
- Saturated Fat: 9.9 g
- Carbohydrates: 22.8 g
- Fiber: 4.3 g
- Protein: 4.2 g
- Cholesterol: 0.3 mg
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Reader Interactions
Comments
Ashley @ Wishes & Dishes Love the spicy element you added to this!
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- wilhelmina
This has such a rich flavor! We love it! I think it’s going to be a new tradition at our house!
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- Lindsay Cotter
Right? Love the new traditions with food and tequila haha!
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- Toni
This is so perfect!! My husband really loved it!
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- Chris Pullen
I just had it it lunch yesterday, and mind me it is really yummy.
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- LAUREN KELLY
WE all love this so much! I am planning on making it again today!
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