Thick, luscious, peanut butter hot chocolate that's not too sweet. For anyone who loves PB and chocolate! Vegan friendly and adaptable recipe. EASY - This recipe is very easy and quick. Great to make with kids. Can be made in larger batches as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. For this recipe, some variation in ingredient measurements is OK.
2cupswhole milkYou can also use oat milk or cashew milk or any plant based milk instead
70gnatural smooth peanut butterabout ¼ cup
20gdutch cocoa powderabout 2 packed tbsp (you can also use natural cocoa powder if you prefer)
70gsemisweet chocolate55 - 65% cocoa content (see recipe notes)
1tspvanilla extract
¼tspsea salt
Peanut butter whipped cream
120mLheavy cream½ cup (35% fat)
2tbspsmooth peanut butter
1tbsphoneyoptional
Instructions
Peanut butter hot chocolate
Place all the ingredients in a saucepan.
Heat over medium heat, whisking frequently, until the peanut butter, chocolate, and cocoa powder are dissolved.
Heat until the milk is steaming, but do not boil (about 170 - 180°F).
OPTIONAL - Using a frothing wand, froth the peanut butter hot chocolate until foamy. You can also place the milk in a glass jar with a ball whisk and shake it to create the foam. Just be careful since the milk can be very hot.
Pour the PB hot chocolate into two mugs. Top with peanut butter whipped cream and/or mini peanut butter cups.
Peanut butter whipped cream
Place the heavy cream in a chilled bowl, along with the peanut butter and honey.
Whisk with a hand held mixer until it reaches stiff peaks.
Use immediately in your drinks.
Notes
If you have bittersweet chocolate instead, use only about 50 g, along with 2 tbsp honey or maple syrup.