CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM
Hot chocolate is not only a belly-warming cool weather treat, but it can also be packed with nutrition. What if I told you that you can hide a sneaky little scoop of pumpkin puree in each and every serving of this thick, rich hot beverage, and no one will be the wiser?
The addition of pumpkin merely adds a velvety, almost custard-like richness and consistency. One can hardly detect the pumpkin flavor. It creates a smooth-sipping chocolate that would cost a small fortune at the specialty shops.
I use soy milk in my version, but any milk will work well. And to sweeten the mixture, I like to keep it natural with date or pure maple syrup. However, granulated sugar, brown sugar, or coconut sugar will certainly do. You may need to cook the hot chocolate for an extra minute of so, to ensure that all the sugar is dissolved.
On one of the cooler evenings recently, I took a steamy cup of this out to the patio. It was a cozy way to stay warm, sip on a velvety beverage, and enjoy the fall temperatures.
Enjoy food made fresh!
Thick and Creamy Hot Chocolate (with a Secret Ingredient) 3/4 cup milk, (dairy or non-dairy) ¼ cup pumpkin puree 4 (1-inch) squares of dark chocolate 1½ tablespoons maple or date syrup, (or sugar, to taste) ½ teaspoon vanilla extract Place milk, pumpkin puree, chocolate, maple or date syrup (or sugar), and vanilla extract in a small saucepan. Cook over medium heat, whisking often, until chocolate is melted, and mixture is warm, about 4 or 5 minutes; it should come to a low rolling boil.
Pour hot chocolate into a mug and serve with a spoon. Makes 1 serving.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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