Mexican-Style Sipping Chocolate Picture: Goran Kosanovic
I f you aren't a fan of spicy, cut back the chiles by 1.

Makes 8 cups

You'll need a slow cooker with a capacity of at least 5 litre.

Serve with biscotti, for dunking.

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


8 cups whole milk

3 whole dried guajillo chilli (see headnote)

One 7cm cinnamon stick

2 1/2 cups semisweet or bittersweet chocolate chunks.

1/2 teaspoon ground cayenne pepper


Combine the milk, guajillo chilli 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 chilli, if desired. Whisk well before serving. 

Adapted from "The Chef and the Slow Cooker,".