Spicy Hot Chocolate

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 28g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 48mg
  • Calcium: 142mg

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