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.

Recipe by Health January 2008


Recipe Summary test

Makes 6 servings (serving size: 6 ounces)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

182 calories; fat 7g; saturated fat 4g; mono fat 2g; protein 5g; carbohydrates 28g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 48mg; calcium 142mg.