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!
It’s the texture and flavor of Mexican chocolate that separates it from other hot chocolates. It’s often ground and formed into a disc with almonds, sugar, vanilla and cinnamon. We love the addition of squash or sweet potato to add thickness and heartiness that make this a perfect winter treat.
Makes 4 – 6 servings
1 cup cooked butternut squash, carrot or sweet potato purée
4 cups of milk divided, or non-dairy milk
1 tablet of Mexican Chocolate (Ibarra, Abuelita or any other Brand)
1 cinnamon stick
Peel of 1 orange
- Place in a blender half of the milk, vegetable purée* and the cracked Mexican chocolate tablet. Blend until smooth.
- Pour into a stockpot and add the rest of the milk, cinnamon and orange peel. While stirring occasionally bring to temperature on low to medium heat until it simmers and the chocolate is fully dissolved. Do not boil.
- Serve hot and enjoy!
* Cut squash in half; place halves, cut sides down, in a roasting pan. Add water to a depth of 1-inch. Bake 30 minutes at 300 degrees, or until squash is tender. Discard seeds and scoop out pulp to measure 1 cup.