Mayan Hot Chocolate recipe is perfect for the holidays
Small quantities of dark chocolate offer health benefits in this luscious hot chocolate drink from Rancho La Puerta.
Chocolate (xocolatl) was originally developed by the Mayan people of southern Mexico, long before the Spanish conquest. This creamy sorbet is based on an authentic Mexican drink recipe and has a secret ingredient. Enjoy!
Rancho La Puerta’s Mayan Hot Chocolate
Makes 4 small cups
- 1 cup cooked and mash butternut squash
- 3½ cups whole milk
- 3 ounces Ibarra brand Mexican chocolate
- 3 ounces semisweet chocolate, chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
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 your favorite cookie for dipping.
*Information courtesy of Rancho La Puerta