Spicy Hot Chocolate

Spicy Hot Chocolate


  • 2/3 cup mashed cooked butternut squash
  • 3.5 ounces Ibarra Mexican chocolate
  • 2.6 ounces semisweet chocolate
  • 2 1/2 cups 1% low-fat milk, divided
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom


1. Place squash and 1/2 cup of milk in blender; process until smooth.

2. Combine remaining milk and ingredients in the top of a double boiler. Cook over simmering water until chocolate is melted and creamy, stirring constantly with a whisk. Remove from heat; add squash, stirring until smooth.

    Prep: 5 minutes; Cook: 10 minutes. This is a delicious way to end any meal or just warm up on a cold night. Rancho La Puerta's Chef Jesús González uses cooked butternut squash (make sure it's very well cooked) to lighten this hot chocolate. Cooked sweet potato works well, too.
  • Yield: Makes 6 servings (serving size: 6 ounces)

Nutritional Information

Calories per serving: 182
Fat per serving: 7g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 28g
Fiber per serving: 2g
Cholesterol per serving: 5mg
Iron per serving: 1mg
Sodium per serving: 48mg
Calcium per serving: 142mg

This Recipe Is

Jesús González of Rancho La Puerta