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Spicy Hot Chocolate

Yield Makes 6 servings (serving size: 6 ounces)
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.

Ingredients

  • 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

Nutrition Information

  • calories 182
  • fat 7 g
  • satfat 4 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 48 mg
  • calcium 142 mg

How to Make It

  1. Place squash and 1/2 cup of milk in blender; process until smooth.

  2. 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.