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INGREDIENTS
- 4
- cups milk or half-and-half
- 1 1/2
- cups hot water
- 3/4 cup packed brown sugar
- 2
- tablespoons instant espresso coffee powder or granules
- 2
- teaspoons vanilla
- 6
- oz bittersweet baking chocolate, chopped
- 9
- cinnamon sticks (2 to 3 inch)
- 1
- ancho chile
- Frozen whipped topping, thawed, if desired
- Ground red pepper (cayenne) or chili powder, if desired
DIRECTIONS
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix milk, hot water, brown sugar, coffee powder, vanilla, chocolate, 2 of the cinnamon sticks and the ancho chile.
- Cover; cook on Low heat setting 2 to 3 hours. Stir hot cocoa and remove ancho chile before serving. Garnish individual servings with whipped topping, red pepper and remaining cinnamon sticks.
