Mayan Hot Chocolate
For over forty years, Rancho La Puerta in Tecate Mexico, has offered guests nnovative spa cuisine featuring fresh, organically grown fruits and vegetables and fresh seafood options. With the opening of the Ranch's new cooking school La Cocina Que Canta, Creative Chef Jesús González now passes on his knowledge and passion for healthy living options to guests. Here Chef Gonzalez serves up a delicious, healthy and authentic Mayn Hot Chocolate.
Serves 6 6-ounce portions
2/3 cup well-cooked butternut squash pulp
3.5 ounces Ibarra Mexican Chocolate*
2.6 ounces semi-sweet chocolate
2 1/2 cups 1% milk**
1/2 teaspoon ground cinnamon
Large pinch nutmeg
Large pinch ground cardamom
*Or use or semi-sweet dark chocolate (If semi-sweet dark chocolate is used for all the chocolate ingredient, you may need to add additional sweetener, such as agave syrup and a pinch more cinnamon, nutmeg and cardamom.)
** May substitute soy, almond or rice milk
Directions:
1. In a blender puree the squash with ½ cup of milk until smooth. It is essential that the squash be very well-cooked, or it will not produce the desired consistency.
2. In a large sauce pan, mix the remaining milk, chocolate(s), and spices. Melt over a double boiler or in a heavy-bottom pan, stirring constantly, until the chocolate is melted and creamy. Remove liquid from heat and whisk in the pureed squash. Heat to desired temperature and serve in mugs.
Nutrients per serving:
Calories 93; Protein 2.8 g; Carbohydrate 14 g; Fat 4 g; Fiber 0.8 g; Cholesterol 1 mg/ 0 with soy milk; Sodium 24 mg; Potassium 140 mg; % Calories from: Carbohydrate 56%; Protein 11%; Fat: 33%
Rancho La Puerta, Creative Chef Jesús González
