Mexican-Style Sipping Chocolate 8.000

Goran Kosanovic for The Washington Post

Nov 7, 2017

Dried chiles bring a slow heat to to this party-friendly, slow cooker beverage. If you aren’t a fan of spicy, cut back the chiles by 1.

You’ll need a slow cooker with a capacity of at least 6 quarts.

Serve with biscotti, for dunking.

To read the accompanying story, see: If you’re just dumping a bunch of stuff into your slow cooker, you’re doing it wrong.

Make Ahead: The chocolate takes 3 hours to cook, and can be made a day in advance and reheated on LOW or WARM.


Servings:
8 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-16 servings; makes 8 cups

Ingredients
  • 8 cups whole milk
  • 3 whole dried guajillo chiles (see headnote)
  • One 3-inch cinnamon stick
  • 2 1/2 cups semisweet or bittersweet chocolate chunks, preferably Guittard brand
  • 1/2 teaspoon ground cayenne pepper

Directions

Combine the milk, guajillo chiles and cinnamon stick in the slow cooker. Cover and cook on HIGH for 2 hours.

Uncover and whisk in the chocolate and cayenne pepper, until the chocolate has melted. Cover and cook on HIGH for 1 hour; the sipping chocolate will be quite thick.

Discard the cinnamon stick and the chiles, if desired. Whisk well before serving.

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Recipe Source

Adapted from “The Chef and the Slow Cooker,” by Hugh Acheson (Clarkson Potter, 2017).

Tested by Monica Norton.

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