Peanut Butter Hot Cocoa

By jmetcalf

Ingredients

• 4 cups 2% milk
• 3/4 cup half and half
• 2 cups semisweet chocolate chips
• 2 tablespoons brown sugar
• 2/3 cup of creamy peanut butter
• Salt to taste
• Whipped cream (optional)

Details

Adapted from wasabimon.com

Preparation

Step 1

In a small medium saucepan, heat milk and half and half to 165°F, or until you see foamy bubbles begin to form around the edges. Do not bring it to a full, rolling boil.
Pour in chocolate chips and stir constantly until all of the chocolate is melted.
Add peanut butter and brown sugar, again stirring until completely melted and combined.
If your cocoa is not smooth or has chunks of peanut butter floating around that simply will not melt, run the cocoa through the blender and reheat again before serving.
Salt to taste and serve with an optional dollop on whipped cream.