I love hot chocolate. And I love peanut butter. So why not put them together? It’s not even cold here in Southern California. In fact, “cool” is not really a word that you would associate with it either. But it’s still November, and it still feels like fall. It’s a mental state really.
And this little number not only has peanut butter, but it’s made with brown sugar, cinnamon sticks, and of course, whipped cream sweetened with vanilla. This is truly luxurious. Ok, maybe that’s an exaggeration. It’s not champagne in the bath tub luxurious, but it’s definitely cuddle under a blanket,-with a wonderful book- luxurious.
Peanut Butter Hot Chocolate
Makes one large mug
3 tablespoons organic unsweetened coco
3 heaping tablespoons brown sugar
1 1/2 cups milk (your choice for nonfat, kind of fat, or full fat. I think you know where I stand.)
1 heaping tablespoon natural, creamy peanut butter
1 cinnamon stick
Place a small saucepan over medium heat. Put in the coco, brown sugar, milk, and cinnamon stick. Stir slowly until brown sugar is dissolved, and coco is dissolved into milk. Allow cinnamon stick to simmer and flavor milk. Add scoop of peanut butter and continue to stir until dissolved. Continue to stir until desired heat is reached. Make sure that the hot coco doesn’t get too hot and start to bubble or boil.
1 cup heavy whipping cream
sugar to taste
vanilla extract to taste
Beat in mixer on high adding sugar and vanilla to reach desired sweetness. Mix on high until whipped cream reaches soft peaks, but watch closely and not beat too much. Put a dollop of whipped cream on top and sprinkle with cinnamon, chocolate shavings, or chocolate sauce if you so desire.