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Milk Chocolate and Peanut Butter Hot Cocoa


Wherever they meet up, chocolate and nuts get along famously. Anyone who loves chocolate and peanut butter in candy form will find this hot drink irresistible. This recipe can also be made into Hot-Cocoa Ice Pops. Also try: White Chocolate Hot Cocoa with Coconut Milk and Rum Dark Chocolate Hot Cocoa

  • Prep:
  • Total Time:
  • Servings: 2
  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, February 2011


  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 ounces milk chocolate, chopped (about 1 cup)
  • 1/4 cup creamy peanut butter


  1. Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.

Cook's Notes

Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water.

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