Slow Cooker Mexican Hot Chocolate
Gluten-Free, Vegetarian, Refined Sugar Free
- 4 cups Hiland Dairy Organic 2% Milk
- 7 Tbsp cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cayenne powder
Place all ingredients in slow cooker.
Whisk until the dry ingredients are blended into the milk, syrup, and vanilla.
Cook on low for 1 hour (or until hot), stirring occasionally.
Serve and enjoy!