Homemade Peanut Butter Hot Chocolate
This Homemade Peanut Butter Hot Chocolate combines the velvety richness of classic hot chocolate with the nutty, creamy goodness of peanut butter for a drink that feels like a warm hug in a mug. Ready in just 15 minutes with simple pantry ingredients, it's creamy, rich, and perfectly balanced between chocolate and peanut butter flavors—comfort food in liquid form.
Equipment
- Medium saucepan heavy-bottom stainless steel recommended
- Whisk silicone-coated recommended
- Measuring cups and spoons
- Ladle
- Mugs for serving
Ingredients
- 4 cups whole milk or milk alternative such as oat milk or almond milk
- 1/3 cup unsweetened cocoa powder Dutch-process recommended; about 30g
- 1/3 cup granulated sugar about 67g; reduce to 1/4 cup for less sweetness
- 1/3 cup creamy peanut butter natural creamy peanut butter without added oils or sugars recommended; about 85g, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- whipped cream for topping, optional
- mini chocolate chips for garnish, optional
- crushed peanuts for garnish, optional
Instructions
- In a medium saucepan, whisk together the cocoa powder, sugar, and salt until well combined with no clumps.
- Pour in about 1/2 cup of the milk and whisk vigorously to create a smooth paste, then gradually add the remaining milk while continuing to whisk until fully incorporated.
- Place the saucepan over medium heat and stir frequently until the mixture is steaming and small bubbles form around the edges, about 5-7 minutes; do not let it come to a full boil.
- Add the peanut butter and whisk continuously until completely melted and blended, about 2-3 minutes, until the mixture is noticeably creamier with no streaks remaining.
- Remove from heat, stir in the vanilla extract, then return to low heat for 1-2 minutes just to warm through; taste and adjust sweetness if needed.
- Ladle the hot chocolate into mugs immediately and top with whipped cream, mini chocolate chips, and crushed peanuts if desired.
Notes
- Use room temperature peanut butter so it incorporates more smoothly into the hot liquid than cold peanut butter straight from the fridge.
- Don't rush the heating—medium heat is key; high heat can scorch the milk and create a burnt taste.
- Whisk constantly when adding peanut butter to prevent clumping and ensure even distribution.
- Whole milk creates the richest texture, but 2% works well too; avoid skim milk as it lacks body.
- Start with 1/3 cup peanut butter and add more if you want a stronger peanut flavor.
- If you end up with lumps, pour through a fine-mesh strainer before serving; to prevent lumps, create the initial cocoa paste with a small amount of milk before adding the rest.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the peanut butter may separate slightly, so just whisk when reheating.
- Reheat on the stovetop over medium-low heat with constant whisking, or microwave in 30-second intervals, stirring between each; add a splash of fresh milk if it seems too thick.
- Make-ahead concentrate: mix the cocoa, sugar, and peanut butter with just 1 cup of milk, refrigerate, then add remaining milk when ready to serve.
- Freezing is not recommended as the texture changes significantly upon thawing.
Nutrition
Serving: 1cupCalories: 285kcalCarbohydrates: 32gProtein: 11gFat: 13gSaturated Fat: 4gCholesterol: 15mgSodium: 220mgFiber: 3gSugar: 26gCalcium: 25mgIron: 8mg
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