南瓜香料热巧克力
一款温暖、细腻的热巧克力，加入南瓜泥、肉桂粉和少许肉豆蔻，口感丰富且顺滑。
- 烹饪时间
- 15 分钟
- 份量
- 227 kcal
- 材料
- ≈ $0.43
- 蛋白质
- 10 g
材料
- 1 Milk 2.5%包装 930 毫升 约等于 $0.88 250 毫升
- 2 Pumpkin包装 1 千克 约等于 $2.80 70 克
- 3 Cocoa powder 8 克
- 4 Sugar 12 克
- 5 Cinnamon 1 克
- 6 Nutmeg 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将南瓜切成小方块，加入部分牛奶，小火煮8–10分钟至软烂。
用搅拌机将南瓜和牛奶打成光滑的泥状。
加入剩余牛奶、可可粉、糖、肉桂粉和肉豆蔻。
小火加热3–4分钟，不断搅拌，切勿沸腾。
倒入杯中，热饮即可。
小贴士
- 为什么这样做
- Cut the pumpkin into small cubes so it cooks evenly in 8–10 minutes and doesn't burn on the bottom of the pot. If you cut it large, it stays raw inside.
- 可替换食材
- Replace the sugar with brown sugar 1:1 for a caramel flavor. Instead of nutmeg, add a pinch of cardamom. The aroma is similar but brighter.
- 常见错误
- If the drink is too thin, the pumpkin was overcooked or you added too much milk. Check the consistency after blending. The puree should be thick.
- 保存与加热
- Keep in the fridge for no more than 2 days. Reheat in a water bath, adding 20 ml of milk so it doesn't thicken. Don't freeze, the pumpkin flavor will spoil.
- 搭配建议
- Serve with toasted nuts or croutons for a crunchy contrast. Good with tea after lunch or as a dessert on a festive table.
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