This Peanut Butter Hot Chocolate is a delicious twist on the powdered classic.
Every Christmas my mom would bring out special Christmas mugs. They were decorated with reindeer, snow flakes and Angels We Have Heard On High. I loved them. Each of them was special in its own right, but one stood out to me in particular. Every Christmas I’d enjoy drinking hot Chocolate from Santa’s big old jolly hollowed out head. His face would stare back at me as I wondered what he’d bring me on Christmas Eve. I swore then, and still do, that hot chocolate tasted better out of it than any other one. I just wish I still had it so I could do highly scientific research on this Peanut Butter Hot Chocolate Recipe to confirm my suspicions.
When I was a kid all I knew was powdered hot chocolate. If I still had that Santa Clause mug, I’d still probably be drinking the stuff. However, the magic of powdered hot chocolate quickly dissipated for me when it eventually broke. I don’t remember the specifics of that tragic day but I do remember that a part of me died. It also began my quest to regain the lost magic of hot chocolate. I spent the remainder of my childhood trying different mugs, but alas they weren’t the same!
In my teen years I tried adding different ingredients to my powdered hot chocolate mix. I tried ice cream, caramel, and whipping cream and although they may have tasted good (fat is flavour!) I wasn’t able to recapture what I lost. Dangerous thoughts creeped into my fragile adolescent mind like; Maybe I never could? Maybe it had nothing to do with beverage itself but everything to do with that Santa Mug!?!? Was hot chocolate ruined for me forever?
I eventually stopped trying and as I became a young adult my desire for hot chocolate was replaced with coffee and tea. The pressure to perform at chef school demanded me to run on caffeinated beverages and somewhere along the way I forgot about my childhood quest. It wasn’t until my second year of chef school that I’d finally stumble upon the answers to my existential crisis. I was in class and we were discussing the many uses of chocolate ganache. I remember thinking, why couldn’t you keep thinning out chocolate until it was runny enough to be hot chocolate? That night I Guinea Pigged my friend’s at our weekly Survivor viewing party with this thined out chocolate ganache. I knew, as soon as they tasted it, that I had finally regained hot chocolates magic.
Since that evening I’ve been making hot chocolate like that. It’s rich and the chocolate flavour is pure. Further, it’s so easy to flavour with whatever you wish. In this case I choose peanut butter because they were made for each other! Its cold, snowy, and Christmas is fast approaching. Go make this and get lost in the magic of the season.
Peanut Butter Hot Chocolate
200g of Milk Chocolate (2 bars)
1 Litre 2% Milk
Splash of Vanilla (about a tablespoon)
1 Heaping Tablespoon of Peanut Butter
1 Teaspoon of Himalayan Pink Salt
In a medium pot combine all ingredients and turn heat on to medium. With a whisk stir constantly until Chocolate and Peanut butter melt and fully incorporate into the milk. Continue to heat until it begins to simmer. Turn off heat immediately and whip the liquid mixture until frothy. Pour into mugs, top with marshmallows and with a brûlée torch, caramelize the marsh mellows. Serve immediately! Enjoy!