Peanut Butter Hot Chocolate
Servings Prep Time
1mug 5-10minutes
Servings Prep Time
1mug 5-10minutes
  1. Combine both chips and peanut butter in a heatproof bowl (preferably with a spout), and set aside.
  2. Combine milk and cream in a small saucepan and heat over medium-low heat, whisking frequently. (The faster you whisk, the foamier the milk will be.)
  3. When the milk looks like it’s about to boil, remove from heat and pour into bowl over the chips and peanut butter.
  4. Let sit about 1 minute, then whisk until completely smooth.
  5. Pour into a mug and enjoy!
Recipe Notes

As with the last recipe, high quality chocolate will improve the taste of this recipe, but I’m always a proponent of using what you have on hand.  I used Ghirardelli chips (60% Dark, and Milk), but you can also chop chocolate if you don’t have chips.  The chips just save a step!

I used whole milk for my test recipes, but I think whatever type of milk you have on hand should also work fine.  You can use a little bit more cream and less milk to thicken a lighter milk.

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