No, it's not laced with booze or anything like that, so if that's what you were looking for, you're going to be sorely disappointed. This version is for those among you who like your breakfast hot cocoa even more nutritious (and also a little creamier.) It's also for those who want to healthify a store-bought package of hot cocoa.
1 Tbsp cocoa
1 Tbsp sugar
3/4 C milk
1 Tbsp sweet potato puree
1/4 tsp vanilla (optional)
Combine cocoa, sugar, and a bit of milk till dry ingredients dissolved. Add milk and warm it. Add sweet potato puree and vanilla if using. Mix it up well. (You can blend it, but I do just fine mixing with a spoon.)
Note: Alternatively you can use a store bought package of hot cocoa and add 1 Tbsp sweet potato puree to it.
To make sweet potato puree:
Roast sweet potatoes in the oven at 400 degrees for about an hour (till they squish when you squeeze them. Squeeze them with a hot pad on--they're hot). Take them out and let them cool. Scoop out the insides and put it in a blender or food processor. Add water until it blends without ruining the motor on your blender. I start with 1/4 C, but usually need more--I'm guessing 1/2 C to 1 C. Use it in winter smoothies or feed it to your baby or freeze it in ice cube trays, then put in Ziploc bags and yank one out every once in a while when this food blogger demands it of you.
Posted by The Tasty Cheapskate