Spiked Peanut Butter Hot Chocolate
Salty peanut butter mingles with bitter 100% cacao in this decadent hot cocoa recipe. Indulge in the richness and top it off with peanut butter whiskey for a warm and fuzzy treat!
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The moment I first tasted peanut butter whiskey my mind began swirling with ideas of all the wondrous concoctions I could make to best enjoy it. As the weather started to cool down one idea loomed in my mind. One of peanut butter’s best matches, other than jelly of course, is chocolate. I had to reunite the flavors in a steamy mug of deliciousness to sip while curled up in a cozy sweater around a fire. After some developmental mishaps such as too much salt, I finally perfected my dream.
Point of note, this recipe has been tested in a group of avid campers around a campfire, and it was unanimously approved to be featured on my site. Lucky for you, because now you can enjoy this creation as well (without the trial and error).
How Do I Make Peanut Butter Hot Chocolate?
The first thing you need to do is make sure you have all your ingredients handy next to the stove and are ready to sit and enjoy your beverage once it’s done. This drink is best enjoyed immediately after it’s made.
To start off, add the milk to a saucepan over medium to low heat. Let the milk warm to almost a boil, but don’t let it actually start boiling. When you start to see steam rise from the milk it’s time to add the other ingredients.
Now that the milk is hot enough to dissolve and melt everything, use a whisk and incorporate the cacao powder, sugar, salt, and peanut butter. Mix until everything is smooth and hot, and it’s ready to spike and drink!
I find that this is excellent on it’s own, but if you’d like to dress it up a bit I’d suggest whipped cream and mini peanut butter cups, with a sprinkle of margarita salt on top!
How To Spike Hot Chocolate
In a mug, measure out one shot (or two if you’re feeling naughty) of peanut butter whiskey, then pour in your peanut butter hot chocolate. Pouring it in after the shot should be enough to mix it, but if you’d like you can give it an extra stir with a spoon.
If you can’t find peanut butter whiskey, first of all I’m so sorry because it’s one of the greatest things on this planet. Second, you can substitute any liquor really, but a whiskey or vodka would be your best bet. Frangelico and Kahlua are also good but they change the flavor quite a bit.
Enjoy your warm and fuzzy treat!
Spiked Peanut Butter Hot Chocolate
Ingredients
- 2 Cups Milk
- 4 Tablespoons Peanut Butter
- 2 Tablespoons 100% Cacao Powder
- 2 teaspoons Sugar
- 1/4 teaspoon salt
- 3 oz Peanut Butter Whiskey
- Whipped Cream (Optional)
Instructions
- Heat milk in a saucepan over medium heat until steam begins to form. Do not allow milk to boil.
- Reduce heat to low and whisk in cacao powder, peanut butter, sugar, and salt.
- Whisk until all ingredients are dissolved and the liquid is smooth. Remove from heat.
- Pour one shot each of peanut butter whiskey into two mugs.
- Add the hot chocolate to the mugs, this should mix the whiskey in enough, but you can stir with a spoon to make sure everything is blended evenly.
- Top with optional whipped cream and serve immediately!
Notes
- Almost any liquor can be substituted for the peanut butter whiskey, but most recommended is whiskey or vodka.
- This cocoa is just as good without any alcohol, so the whole family can enjoy!
- Peanut Butter Hot Cocoa is best served immediately, but can be made ahead of time and refrigerated. Reheat in the microwave for 1.5-2 minutes, or over the stove in a saucepan.
I would like to make this to bring to a party. How do you think it would hold up in a large airport to keep it warm or on a warm setting in a crockpot?
I think keeping it in a thermos or crockpot would work, just make sure to bring a whisk to stir everything just before serving as it tends to settle.
Thank you!!1