How To Make Peanut Butter Hot Chocolate
- 13 oz (1 ½ cups) full-fat coconut milk (or almond milk, whole milk, 2% milk, etc).
- ¼ cup almond milk (or whole milk, 2% milk, etc)
- 3 oz 6 TBS bittersweet or semi-sweet chocolate
- ¼ cup creamy peanut butter
- 4 TBS granulated sugar or coconut sugar
- 1 TBS unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt optional
- Add coconut milk, almond milk, chocolate, peanut butter and sugar to a small saucepan and heat over medium heat.
- Whisk constantly until chocolate is melted and the mixture is smooth.
- Add, cocoa powder, vanilla and salt (if desired) and whisk until completely combined and warm.
- Cover and remove from heat and let cocoa sit (covered) for 5 minutes before serving if you would like a very thick hot cocoa, or serve immediately.
Ingredients & Substitutions:This peanut butter hot chocolate recipe is fairly versatile! There are a handful of ingredient substitutions that can be made to comply with your dietary needs without compromising taste or texture!
- Coconut Milk. For the creamiest peanut butter hot chocolate, I recommend using full-fat coconut milk. If you would like to use lite coconut milk you absolutely can, just be aware that it will not be as thick and creamy.
- Almond Milk. Any non-dairy milk can be used in place of almond milk. It’s actually good for this portion of the peanut butter hot chocolate recipe to have a lower fat content, because it helps thin it out to a drinkable consistency and offset the peanut butter!
- Semi/Bittersweet Chocolate. Use your favorite chocolate in this recipe. If you want a refined-sugar free version, then use unsweetened chocolate!
- Sugar. In this video I used organic cane sugar to make this peanut butter hot chocolate, however to make a refined-sugar free version you can use coconut sugar instead!
- Sea Salt. I only recommend adding a touch of sea salt if the peanut butter you use does not contain any salt!