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Recipe: Mayan Hot Chocolate

Posted: October 9, 2009

Rancho La Puerta's Mayan Hot Chocolate

Makes 6 servings, 208 calories, 8.3 grams of fat

Ingredients:

1 cup cooked butternut squash pulp

3 1⁄2 cups milk

3 ounces Ibarra brand Mexican chocolate

3 ounces semisweet chocolate, chopped

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground cardamom

1⁄8 teaspoon freshly grated nutmeg

Preparation:

1. In a blender, puree the squash with 1 3⁄4 cups of the milk until perfectly smooth.

2. In a large saucepan, mix the remaining 1 3⁄4 cups of milk, chocolate and spices.

3. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash. Do not boil.

4. Strain through a coarse sieve to remove any trace of the squash fiber.

5. Serve in little demitasse cups with a crisp cookie for dipping.

6. If making into a sorbet, cool at room temperature, stirring occasionally, then chill completely. Freeze in an ice cream maker according to manufacturer’s directions.