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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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