It was a matter of time because I turned my favourite dessert flavour combo into a drink! Rich, creamy, dark and decadent. This hot chocolate has a good dose of peanut butter melted along with bittersweet chocolate, topped off with generous dollops of whipped cream and more peanut butter. Cozy deliciousness guaranteed. Plus, it’s easy to scale up if you’re feeling generous and decide to bring out a few more mugs 🙂
This red wine hot chocolate was where I started but for the peanut butter version, I used about half the amount of chocolate. Two reasons: I didn’t want the chocolate flavour to overwhelm the peanut butter and also, peanut butter thickens the drink by itself so if I used the original amount of chocolate, it would be delicious and while I’m all for a spoon dipped into the mug, I did want the hot chocolate to be of a drinkable consistency.
The raft of whipped cream on top is optional….but not, honestly. It’s just barely sweetened, goes great with the richness of the chocolate and is a nice little cloud to drizzle more peanut butter on top! When you stir it all into the chocolate, oooof, it’s unbelievable. Do know that if you then refrigerate the hot chocolate, you’ll need to thin it out with just a bit of water and then reheat it because the cream will thicken it quite a bit. Like cold peanut butter chocolate mousse which….should maybe be a recipe in itself?
Ok, hopefully I’ve got you convinced! Go make yourself a cozy mug 🙂
Peanut Butter Hot Chocolate
Ingredients
- 60 gms dark chocolate, finely chopped (60% to 75% dark depending on your preference)
- 3 tbsps creamy peanut butter (I used natural, unsweetened)
- 3/4th cup whole milk, at room temperature (190 ml)
- 2 to 3 tbsps caster sugar, depending on the bitterness of the chocolate
- 3 to 4 tbsps water, at room temperature
- Pinch of salt, optional
- Whipped cream and melted peanut butter to serve, optional but recommended!
Instructions
- In a saucepan, add the chocolate, peanut butter and half the milk. Set it on low heat and stir constantly till the chocolate and peanut butter have both melted down. Add the rest of the milk and keep stirring to combine.
- Now add the sugar and slowly add the water till it reaches your desired consistency. Stir and let it all simmer for another couple of minutes. Taste and add more sugar if you like, or more milk/water if needed, then take it off the heat. Optionally, now stir in a pinch of salt (my peanut butter was salted and I liked the flavour that added).
- The peanut butter might have a few small lumps left behind so I like to strain the hot chocolate through a sieve and then pour it into one mug or two, for smaller, but still very decadent servings!
- Top with a generous amount of whipped cream (see notes) and a good drizzle of melted peanut butter. Enjoy!
- This hot chocolate can be refrigerated too, after it's cooled down a little bit. Reheat as needed, adding a bit more water to thin it out since the cream will thicken it once it's in the fridge.
Notes
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