Current cover

Recipe: Mayan Hot Chocolate

Contact Author

Thank you for your inquiry. Please note that the author cannot provide individual medical advice. Also, if you have a customer service question, email customer service at

Fill out my online form.

Get the Skinny! This is just part of the article. Want the complete story, plus a host of other cutting-edge articles to make your job easier? Login or sign up!

Rancho La Puerta's Mayan Hot Chocolate

Makes 6 servings, 208 calories, 8.3 grams of fat


Want the rest of the story? Simply sign up. It’s easy. Plus, it only takes 1 minute and it’s free!

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


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.

Related Content