Prep 5 mins
Cook 5 mins
Creamy peanut butter gives the traditional hot chocolate a littel twist! Adapted from The Nut Gourmet Cookbook by Zel Allen.
- Combine milk, honey, cocoa ppowder, and vanilla in a 2 quart saucepan. Heat to medium high, stirring vigorously with a wire whisk to incorporate the cocoa powder.
- Add the peanut butter and stir again with the whisk to mix completely. Heat to desired temperature. Pour into mugs. Enjoy!
I loved it! It was thick and so yummy. I used 2% fat milk. I omitted the honey and used splenda. Thanks Sharon :) Made for Zaar Star Game
Pure delight made with extreme dark 79% cocoa. I replaced the honey with 1 1/2 tsp of Splenda, used skim milk and salted Adams smooth pb (I think the salt gave a nice added touch). Mine was thick and chocolate rich. After reading the other reviews I heated the milk and peanut butter together whisking to blend the pb and milk. When it started to steam nicely I added the cocoa and kept whisking to melt and blend it well. When it was thick and smooth I took it off the heat and added the vanilla and Splenda and whisked that well. The pb leaves a swirl on the top that I quite like and tiny wee bits throughout the cup (if you stir like I do while drinking). Thanks for this lovely Fall and Winter treat Sharon, I've had my eye on it since Comfort Cafe in July, LOL.
Okay. This seems like a really good recipe, but for those of you wondering if it can be done in the microwave, I'll spare you. Please don't try it. My experience with attempting to make this in the microwave was that it was really pretty good at first, despite the fact that the peanut butter had not quite been fully stirred in, which made it kinda lumpy. But once I got down to the second half of the glass, where all the rogue cocoa, honey, and peanut butter were, it was horrible. I will never do that again! Like I said, good recipe, just please don't try it in the microwave!