Burrrrr! Hot chocolate season is definitely in full swing now! Here are two recipes. The first one is from Martha Stewart Living. It’s sort of a hot, liquid, super-rich version of a Reese’s Peanut Butter Cup.
The second one is a basic hot chocolate recipe, originally adapted from a long-gone can of Nestle’s cocoa. I make it with fat-free milk (but you don’t have to) as I prefer my calories in more solid form, not liquid. And I always top off my mug with a handful of miniature marshmallows.
Milk Chocolate and Peanut Butter Hot Cocoa
2 cups whole milk
1 cup heavy cream
5 ounces milk chocolate, chopped (about 1 cup)
1/4 cup creamy peanut butter
Warm milk and cream in a medium saucepan over 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. Serves 2.
Easy Single-Serving Hot Cocoa
2 Tbsp. granulated sugar
1 Tbsp. baking cocoa
1 cup milk
1/4 teasp. vanilla (optional)
Stir together sugar and cocoa in a large, microwave-safe mug. Stir in a few tablespoons milk to make a smooth paste; stir in remaining milk. Microwave for 1 minute or until hot. Stir in vanilla if you choose. Makes one serving.