Chocolate (xocolatl) was originally developed by the Mayan people of southern Mexico, long before the Spanish conquest. This creamy hot chocolate is based on an authentic Mexican drink recipe and has a secret ingredient.
Also dark chocolate in small quantities offers real health benefits!
Makes 4 cups
- 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
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.