Friday, May 16, 2014

Spicy Hot Chocolate

Spicy Hot Chocolate
Executive Chef at Rancho la Peurta, Denise Roa shares the secret ingredient of her Spicy Hot Chocolate grown here in her organic garden.  Denise wears a holster which carries her chefs knife.

2 cups cooked butternut squash pulp
8.7 oz. Mexican chocolate (Ibarra)
6.5 semi-sweet chocolate
7 cups nonfat or 1% milk (or almond or rice)
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom 
In a blender, puree the squash with several cups of milk until smooth.

In a large saucepan, mix the remaining milk, chocolate, chocolate, spices anad sweetener.  Add the pureed squash.

Cook over double boiler and stir constantly, for about 15 minutes, until the chocolate is melted and the milk is scalded.

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