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Hot Chocolate

My 8-year-old son, Sam, had to do a class project: Christmas Around the World. His assigned country was Mexico. In addition to making an authentically dressed paper doll and a flag, he had to bring a traditional holiday food to school. Tamales, of course, would have been perfect, but seeing as I didn't have the time to make homemade tamales for 24 third-graders, I opted for something more practical—Mexican hot chocolate.

The verdict? It was the worst hot chocolate the kids ever had, Sam reported. Rather than feeling dismayed, I was delighted—at least they understood it wasn't Nestle Quick and that foods from different places taste different.

Below are two recipes for some of the best hot chocolate we've ever had. Mayan Hot Chocolate takes the basic Mexican Hot Chocolate I made for Sam's class a step further, incorporating mashed butternut squash to give the drink a silky, rich consistency and a boost of beta carotene too. And Hot Chocolate Chai includes ginger, cardamom and pepper in a mix that's reminiscent of chai tea.

Jill Melton

Expert in the Kitchen
Our resident food expert and editor, Jill Melton.
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Mayan Hot Chocolate
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Loaded with calcium and beta-carotene (from the squash), this thick creamy drink is substantial enough for dessert. Canned pumpkin will work fine too. The ranch uses Ibarra Mexican Chocolate in this drink, but we've simplified it with semi-sweet chocolate.


Ingredients
1 small butternut squash
2 1/2 cups 1% milk, divided
6 ounces semi-sweet chocolate
1/2 teaspoon ground cinnamon
Large pinch nutmeg
Large pinch cardamom
Instructions
1. Preheat oven to 375. Cut squash in half; place halves, cut sides down, in a roasting pan. Fill with water up to 1-inch. Bake 30 minutes or until squash is tender. Discard seeds, and scoop out pulp to measure 2/3 cup. Puree squash with 1/2 cup milk in a food processor until smooth.
2. In a large saucepan, mix remaining 2 cups milk, chocolate and spices. Heat over a double boiler or in a heavy-bottomed pan, stirring constantly until chocolate is melted and creamy. Remove from heat and whisk in pureed squash. Reheat. Serves 4.

Recipe by Jesus Gonzalez, chef at the Rancho La Puerta Spa in Tecate, Mexico.
Hot Chocolate Chai Mix
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With ginger, cardamom and pepper, this spiced chocolate mix is reminiscent of chai tea. Use it alone or to make a rich coffee drink, with or without spirits, or an exquisite fondue to serve with crisp plain cookies, fresh fruit or firm pieces of pound cake.


Ingredients
32 ounces good-quality white chocolate, such as Callebaut, chilled and coarsely chopped
1 vanilla bean, cut lengthwise and chopped
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cardamom
1 teaspoon coarsely ground black pepper
1/4 teaspoon ground cayenne pepper
Instructions
1. Place about 12 ounces chocolate and chopped vanilla bean in food processor. Pulse just until chocolate is granular. Transfer to a large bowl.
2. Place about 10 ounces chocolate and ground ginger in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture.
3. Place remaining chocolate, nutmeg, cardamom and peppers in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture. Stir well.
4. Spoon into half-pint jars or small zip-lock bags. Makes about 7 1/2 cups.


Hot Chocolate Chai: Pour 1 cup scalded milk into a mug. Add 2 to 4 tablespoons mix; whisk well.

White Christmas Lattes: Combine equal parts strong coffee and Hot Chocolate Chai.

White Chocolate Chai Fondue: Heat 1/3 cup heavy cream in a small saucepan over medium heat; add 1 cup mix and whisk.

Recipe by Crescent Dragonwagon.



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