It's mid November and even though it is 70° here in Dallas, I am dreaming of snow flurries like Colorado is having! I miss the white fluffy cold snow and all the activities that come with it. So even though I can not bundle up in my fleece pjs and snuggle under my fluffy throw blanket next to the fire, I am going to enjoy a hot beverage that reminds me of my childhood.

This Hot Cocoa is not your traditional Swiss Miss Hot Cocoa, that you grew up on! Don't get me wrong, I loved Swiss Miss as a kid, but since I created this recipe, I will NEVER go back! Honestly, I think I have become a Hot Cocoa snob! Once you try this, you will become one too!

You will find several Mexican Hot Cocoa recipes out there, but I created my own using my favorite Mi Huerta Vanilla. This Hot Cocoa is thicker than the Hot Cocoa you are use to, with a hint of cinnamon, nutmeg and chili powder. Yep, I said chili powder. It doesn't make it spicy, it gives the Hot Cocoa a great flavor. With all the non-traditional ingredients mixed together, it will send your tastebuds over the top!

I used my mini slow cooker I typically use for hot dips, it was the perfect size.

Slow Cooker Spicy Mexican Hot Cocoa


1 teaspoon Raw Honey
1 tablespoon Cocoa Powder
1/3 cup Hot Water
4 ounces Semi-Sweet or Dark Chocolate Chips
2 teaspoons Mi Huerta Vanilla
1/2 teaspoon Cinnamon Powder
1/4 teaspoon Nutmeg
1/4 teaspoon Chili Powder
4 cups Milk {2%  or Whole}


1. In the slow cooker, add the  honey, chocolate chips, vanilla, cinnamon powder, nutmeg, chili powder and milk. Stirring until well mixed.
2. In a small bowl combine the hot water and cocoa powder, stir until smooth.
3. Add cocoa powder water mixture to the slow cooker.
4. Heat on low for 2 hours, stirring occasionally.
5. Serve with marshmallows or whipped cream and top with chocolate syrup.

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This is a sponsored post written by me. BellaGrey Designs has received trade, products and/or payment from Mi Huerta in exchange for promotion. All opinions and text are my own.