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Spicy Hot Chocolate

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.

Health JANUARY 2008

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

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.

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
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