Mayan Hot Chocolate
Created at Rancho La Puerta,
Tecate, Baja California, Mexico
Makes 4 cups
1 cup cooked butternut squash pulp
3 1/2 cups milk*
3 ounces Ibarra brand Mexican chocolate
3 ounces semisweet chocolate, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
*May substitute soy, almond or rice milk.
1. In a blender, puree the squash with 1
3/4 cups of the milk until perfectly smooth.
2. In a large saucepan, mix the remaining 1
3/4 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
3. Serve in mugs.
In warm weather, serve the same recipe as a
sorbet: cool the hot drink at room temperature, stirring
occasionally, then chill completely. Freeze in an ice cream maker
according to manufacturer’s directions.
Rancho La Puerta was founded in 1940, an hour’s ride from San Diego.