Rating: 3.23 stars
77 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 31
  • 2 star values: 17
  • 1 star values: 3
  • 77 Ratings

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 and Dark Chocolate Hot Cocoa

Martha Stewart Living, February 2011

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
2
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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Reviews

77 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 31
  • 2 star values: 17
  • 1 star values: 3