Mayan Hot Chocolate

Mayan Hot Chocolate Recipe

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 ˝ 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.


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