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Peanut Butter Hot Chocolate

adapted from Martha Stewart Living, February 2011

active time 5 minutes

total time 10 minutes

makes 4 servings


This recipe is the perfect cure for the winter blues - not only a vessel of warm, thick liquid, but also boasting the irresistible combination of chocolate and peanut butter. I replace the whole milk and cream with skim milk, allowing the richness of the chocolate and the peanut butter to ring through. This substitution also provides the perfect recovery drink for runners returning from a long, cold winter run.



2 cups skim milk

1½ ounces bittersweet chocolate

1½ ounces milk chocolate

3 tablespoons creamy peanut butter

Heavy cream, whipped to soft peaks, for serving


Preparation Instructions

In a medium saucepan over low heat, warm milk until it just begins to simmer and bubbles form around the edge of the pan. Whisk in chocolates and peanut butter until melted and smooth. Cover and continue warming over low heat until warm. For a thicker cup of cocoa, simmer hot chocolate uncovered until desired thickness is achieved. Ladle hot chocolate into individual mugs and top a dollop of whipped cream.


Posted by Allison M. Veinote

Labels: Breads, Drinks, Gluten-Free, Vegetarian

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