A few years back, my former Corporate gig brought me to visit Rancho La Puerta. A beautiful spa and wellness retreat in Tecate, Mexico. Although a visit to this gem would be pricey on the average pocketbook, I love to have a little piece of the heavenly ranch at home once the cold air starts rolls into the north states. Their Mayan Hot Chocolate recipe does the trick. The surprise ingredient is pureed butternut squash! It adds a rich creaminess to the delicious beverage.
- 1 cup cooked butternut squash pulp
- 3 ½ cups milk
- 3 ounces Ibarra brand Mexican chocolate
- 3 ounces semisweet chocolate, chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon freshly grated nutmeg
Directions: 1. In a blender, puree the squash with 1¾ cups of the milk until perfectly smooth. 2. In a large saucepan, mix the remaining 1¾ cups of milk, chocolate, and spices. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash. Do not boil. Strain through a coarse sieve to remove any trace of the squash fiber. 3. Reheat gently in a heavy saucepan. Serve in little demitasse cups, with a crisp cookie for dipping.