Prep: 5 minutes; Cook: 10 minutes. This is a delicious way to end any meal or just warm up on a cold night. Rancho La Puerta's Chef Jesús González uses cooked butternut squash (make sure it's very well cooked) to lighten this hot chocolate. Cooked sweet potato works well, too.
2/3 cup mashed cooked butternut squash
3.5 ounces Ibarra Mexican chocolate
2.6 ounces semisweet chocolate
2 1/2 cups 1% low-fat milk, divided
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
How to Make It
Place squash and 1/2 cup of milk in blender; process until smooth.
Combine remaining milk and ingredients in the top of a double boiler. Cook over simmering water until chocolate is melted and creamy, stirring constantly with a whisk. Remove from heat; add squash, stirring until smooth.