Spicy Hot Chocolate

recipe
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.

Yield:

Makes 6 servings (serving size: 6 ounces)

Nutritional 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

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

Preparation

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.

Note:

Jesús González of Rancho La Puerta,

January 2008
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