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Drink recipe · from the recipe book

Peanut Butter Hot Cocoa with Whipped Cream

Creamy whole-milk cocoa with a nutty, roasted peanut butter richness, topped with softly whipped cream for a velvety finish.

Peanut Butter Hot Cocoa with Whipped Cream

Ingredients

  • 2 cups (470 ml)460 gWhole milk
  • 2½ tbsp14 gUnsweetened cocoa powder
  • 1½ tbsp18 gGranulated sugar
  • 1½ tbsp24 gPeanut butter, no salt addedcreamy, well stirred
  • 2½ tbsp (35 ml)40 gHeavy creamcold
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Pour the cold heavy cream into a chilled bowl and whisk until it holds soft peaks; keep it in the fridge while you make the cocoa.
  2. In a small pot off the heat, add the unsweetened cocoa powder, sugar and salt, then whisk in about a quarter of the whole milk to make a smooth paste with no dry lumps of cocoa powder.
  3. Whisk the peanut butter into the cocoa paste until fully blended.
  4. Gradually whisk in the remaining three-quarters of the whole milk, then set the pot over medium-low heat.
  5. Heat, whisking often, for 5 to 6 minutes until steaming and smooth, without letting it boil.
  6. Take the pot off the heat and stir in the vanilla.
  7. Pour the hot cocoa into two mugs and top each with half of the whipped cream.

Contains: Milk, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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