I don’t know about you guys, but Boston has been getting SLAMMED with blizzard after blizzard after blizzard. The snow banks are taller than me. School has been cancelled an unprecedented amount of times. I’m not exactly complaining, however, because I get to snuggle up with my roommates all day and force them to eat my food. On one of the recent snow days, I absolutely had to make hot chocolate... for obvious reasons. I got a little carried away with this one and made it super indulgent. Not necessarily a bad thing at all, just be warned that a few sips will do you in pretty quickly. Or you can tone down the chocolate and/or peanut butter for a more subtle, drinkable, hot chocolate. I’m sorry I just really, really, love chocolate. Especially when there’s peanut butter in or around it. Mmmmm.
Peanut Butter Hot Chocolate
Yields 4-6 cups
Prep time 20 minutes
6 cups of almond milk (you can use regular milk if you prefer)
1 cup chocolate chips
1/4 cup cocoa powder
1/2 cup peanut butter
1 tsp vanilla extract
2 tsp brewed coffee
In a big, big pot over medium-high heat, pour all of the milk. When it begins to gently boil, lower the heat to medium and add all of the chocolate chips.
Using a whisk, whisk it all together so there are no chocolate chunks in your final product. Be sure to continue to whisk it again every few minutes as the chocolate melts. Add the vanilla and coffee, because everyone knows coffee makes chocolate taste sooooo much better. Once all of the chocolate has melted, lower the heat to a simmer and then add the peanut butter and cocoa powder.
Continue to whisk until it is thoroughly combined. If the hot chocolate looks a little too thick at this point, feel free to add a touch more milk. It will look extremely smooth and won’t have any lady lumps.
Yes, I just said lady lumps.
Pour into mugs and serve with big marshmallows because frankly there are no other kind. My weirdo friend insisted on the minis in this picture. There’s nothing better to warm up with than this creamy cup of pure indulgence.