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★★★★★6 Comments

Mexican Spiked Hot Chocolate Cocktail or Mocktail

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by Lindsay Cotter Published: Dec 14, 2020

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titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate

A spiked hot chocolate cocktail is rich and creamy, with spicy heat! Easy to make in a crockpot, make this recipe with or without alcohol.

two boozy hot chocolate drinks with skewers of toasted marshmallows

The first snow of the season makes me want to cuddle up by the fire with a good book and hot beverage. To me, it’s also a sign that the holidays are near and a reminder to savor the season. Sip and savor!

And this warm drink is delicious to serve on Christmas morning, or for a small holiday gathering. It’s vegan friendly, and super chocolaty. It’s SO easy to make in a slow cooker, and after that, keep it there so it stays warm.

It’s also really easy to adapt as a mocktail for any non-drinkers. Just serve the kiddos and non drinkers first, then spike it with alcohol for those who want a hot chocolate cocktail.

It’s rich in flavor and GASP… made with all natural ingredients! I made two batches of the hot chocolate cocktails; once for a few neighbors, and then to share with my family. One batch was made with Lily’s sugar free baking chocolate to reduce the sugar intake.

toasted marshmallows and a small ladle rest on top of a slow cooker full of spiked hot chocolate

DO YOU KNOW?

In its purest form, dark, unsweetened chocolate is full of health benefits!

In addition to being one of the best sources of antioxidants on the planet, dark chocolate can also lower your risk of heart disease. (source)

Ingredients for Mexican hot chocolate

Except for the alcohol, you’ll need all of these ingredients for both the spiked hot chocolate and the mocktail version.

cocoa powder, non dairy milk, and cinnamon sticks in a slow cooker
  • almond milk– I’m sure the drink will taste great with any other dairy free milk too, but I’ve only used almond milk
  • coconut cream or canned coconut milk– If you use coconut milk, be sure to discard the water on top first
  • chopped bittersweet chocolate– Chocolate chips can be used instead of a bar, but you will have to stir it often to prevent it from burning. Bars, chopped into small pieces will give you the best results.
  • unsweetened baking chocolate or semi sweet chocolate– Feel free to use a dairy free variety if you need or want to
  • ground cinnamon and cinnamon sticks
  • ground nutmeg– I recommend grating nutmeg fresh for the best flavor, but ground powder is fine
  • chili powder– If you want to kick up the spice level, use half chili powder and half cayenne pepper!
  • vanilla extract
  • agave or maple syrup– Another option is to replace the agave with ½ to ⅔ cup sweetened vegan condensed milk for extra creaminess.
  • unsweetened cocoa powder
  • gold tequila– Depending on the manufacturer, this variety of tequila gets its amber color from the infusion of either caramel or agave syrup
  • chocolate liqueur or liquor–
    • For the cocktail version, I used Godiva Dark Chocolate Liqueur, which is dairy free, 72 % cacao, and also lower in sugar than regular chocolate liqueur. You can find it most liquor stores.
    • For the mocktail version, or really, either version, you can use chocolate liquor.

      Unlike chocolate liqueur, there is no alcohol in chocolate liquor. Also known as cocoa mass or cocoa liquor, it’s an alcohol-free base for making all forms of chocolate.

      It’s made from cocoa beans that are fermented, dried, roasted, and hulled, and it contains roughly 55% cocoa butter and 45% cocoa solids.

      You can buy it online at places like Amazon, and specialty chocolate shops usually carry it as well.
  • Toasted marshmallows– these are my favorite vegan marshmallows, or you can make homemade marshmallows

How to make non-alcoholic or spiked hot chocolate

It doesn’t get much easier than this, y’all… Check out this RECIPE VIDEO!

Mexican Spiked Hot Chocolate Cocktail
  1. Add ingredients to a crockpot / slow cooker.

Dump everything except for the alcohol and marshmallows into your slow cooker. Use a whisk to combine everything. This way, you can be sure that the cocoa powder is incorporated. Otherwise, it tends to float on the top.

  1. Cook on high setting for 1 hour, stirring often.

After that hour, remove the cinnamon sticks and flip the crockpot to the low setting. Then, let it cook for another 1 or 2 hours, or until chocolate melts completely. 

  1. Add the chocolate liqueur and booze (if desired).

Stir in the tequila and chocolate liqueur (if desired) and then lower the slow cooker to its low or keep warm setting.

woman smiling as she pours liqueur into a slow cooker
ladling hot chocolate from crockpot into a mug
closeup: hot creamy drinking chocolate falling from ladle into a white mug
  1. Serve with toasted vegan marshmallows on top.

I like to use a kitchen torch to toast the marshmallows.

Just set them onto a baking pan and pass the flame over the top of the marshmallows.

I’ve seen people try to do it fire pit style, using a gas flame stove, but that seems super dangerous to me! Be careful, people! Haha.

Mexican hot chocolate cocktail in a mug garnished with cinnamon stick and toasted marshmallows

If you need other drink ideas for the holidays, I have a couple of great recipes! Check out this paloma cocktail recipe, and this turmeric pineapple shrub.

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Mexican hot chocolate cocktail in a mug garnished with cinnamon stick and toasted marshmallows

Mexican Spiked Hot Chocolate Cocktail or Mocktail


★★★★★

5 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 2 hours 5 minutes
  • Yield: 6 – 8 servings 1x
  • Diet: Vegan
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Description

A spiked hot chocolate cocktail is rich and creamy, with spicy heat! Easy to make in a crockpot, make this recipe with or without alcohol.


Ingredients

Units Scale
  • 5 ½ cups unsweetened almond milk
  • 2 ½ cups coconut cream or canned coconut milk (water on top discarded)
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces baking dark chocolate or semi sweet chocolate (dairy free if needed), chopped
  • ½ Tablespoon cinnamon
  • 2 cinnamon sticks
  • ½ teaspoon nutmeg
  • ¾ to 1 teaspoon chili powder* (see notes)
  • 1 teaspoon pure vanilla extract
  • ⅓ to ½ cup agave or maple syrup* (see notes)
  • 3 Tablespoons unsweetened cocoa powder
  • ½ cup tequila gold
  • ⅓ cup chocolate liquor (non alcoholic) or dark chocolate liqueur (with alcohol)
  • Toasted marshmallows- these are my favorite vegan marshmallows, or make my homemade marshmallows

Instructions

  1. Place all ingredients except for the tequila, chocolate liqueur, and toppings into a slow cooker. Whisk to get the cocoa powder as mixed in as possible. 
  2. Cook on high setting for 1 hour, stirring often. After 1 hour, remove cinnamon sticks, stir, then cook on low setting for another 1 or 2 hours, or until chocolate melts completely.  
  3. Stir in the tequila gold (if desired) and chocolate liqueur, then turn slow cooker down to “warm”.
  4. Serve with toasted vegan marshmallows on top.

Notes

  • For additional spiciness, substitute all chili powder for a 50-50 blend of chili powder and cayenne pepper.
  • Chocolate chips can be replaced with a baking chocolate bar, but you will have to stir it often to prevent it from burning. Bars, diced into pieces work best.
  • Agave may be replaced with ½ to ⅔ cup sweetened vegan condensed milk for extra creaminess.
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: drinks
  • Method: slow cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup with alchohol
  • Calories: 317
  • Sugar: 14.7 g
  • Sodium: 133.9 mg
  • Fat: 16.4 g
  • Saturated Fat: 9.9 g
  • Carbohydrates: 23.3 g
  • Fiber: 4.3 g
  • Protein: 4.2 g
  • Cholesterol: 0.3 mg

Keywords: spiked hot chocolate, hot chocolate cocktail, Mexican hot chocolate, dairy free, vegan, gluten free, cocktails, mocktails

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Alright, who’s ready to hand me their cup? Your christmas morning miracle drink awaits. 😉

Cheers,

LC

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Categories: Dairy-Free, Desserts, Drinks, Egg-Free, Gluten-Free, Grain-Free, Has Video, Slow Cooker, Vegetarian Tags: cocktails, mocktail

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titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ashley @ Wishes & Dishes

    12/18/2020 at 12:41 AM

    Love the spicy element you added to this!

    ★★★★★

    Reply
  2. wilhelmina

    12/17/2020 at 12:12 PM

    This has such a rich flavor! We love it! I think it’s going to be a new tradition at our house!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/17/2020 at 3:48 PM

      Right? Love the new traditions with food and tequila haha!

      Reply
  3. Toni

    12/17/2020 at 11:56 AM

    This is so perfect!! My husband really loved it!

    ★★★★★

    Reply
  4. Chris Pullen

    12/16/2020 at 12:38 PM

    I just had it it lunch yesterday, and mind me it is really yummy.

    ★★★★★

    Reply
  5. LAUREN KELLY

    12/16/2020 at 11:56 AM

    WE all love this so much! I am planning on making it again today!

    ★★★★★

    Reply

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titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
titled Pinterest image (and shown): Slow Cooker Mexican Hot Chocolate
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
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  • Pinterest
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