I just noticed I haven't posted a non-sweet recipe since November! Oh well, why stop now!
Today it was -17.5 degrees F when we woke up. I've lived here all my life but this weather is insane! We got out from under our blankets long enough tonight to make this hot chocolate though. This is my and Kay's favorite. I know butternut squash seems like a weird ingredient for hot chocolate but it is absolutely essential for the creaminess. We promise, you don't taste it at all. This recipe makes exactly 2 mugs. Perfect! (Bill won't even try it - he is very stubborn like that!)
Creamy Hot Chocolate
1 1/4 cups milk (we prefer almond milk)
1/2 cup pureed butternut squash (sweet potato also works)
1/2 teaspoon cinnamon
1 tablespoon cocoa powder
1/2 teaspoon espresso powder (optional)
1/4 cup chocolate chips
Big spoonful of marshmallow fluff
Blend the milk, squash, cinnamon, cocoa powder, and espresso powder in a blender until smooth and well blended. Transfer the mixture to a small saucepan. Add the chocolate chips and heat over medium heat until it begins to bubble. Pour into mugs and top with marshmallow fluff.
Kay: It is AWESOME and you don't even taste the butternut squash. I could drink this for breakfast, lunch and dinner.
Mom (Dana): Most of the sweetness comes from the fluff so if you decide not to use it, you'll need to add some other form of sweetener. Out of desperation, we've used caramel ice cream topping and that actually worked fine but it thickened it.
To make the puree, steam the butternut squash (or sweet potatoes) until very soft and then puree in a food processor or blender. Extra can be used in these honey puff pancakes!