Some of you might be scratching your heads and thinking, “Curry in a hot cocoa recipe?” Let me explain. A few months ago, three friends and I were sitting at Bittersweet Cafe, sipping a salted caramel hot cocoa that made us all melt into a pool of ecstasy, when someone said we should replicate the recipe. We contemplated all the ways we could recreate such a decadent beverage, and then the conversation turned to other hot cocoa ideas. Garrett, Casey, Sarah and I started tossing out all the lovely ways we could alter a basic hot cocoa recipe, and in a fit of inspiration, we decided to have a hot cocoa day, where we would all post a unique cocoa recipe at the same time.
Guess what? Today would be that day.
My addition to the fray is a variation of the peanut butter hot cocoa recipe I posted last year, taken a step further by adding a touch of yellow curry to give it a little kick. I’m calling this Thai Spice Hot Cocoa, since the inspiration for the recipe was a yellow curry recipe I developed when I first started to learn how to cook Thai food. Yes, I know, yellow curry is from India – but the Thais adopted it into their culinary repertoire and made it their own, so the Thai categorization will stick for this recipe, thankyouverymuch.
You’ll find Sarah, Casey, and Garrett’s recipes at the bottom of this post. And a note to my three food blogging compatriots: guys, I love you more than words can express. This recipe is for you.
- Serves: 4
- Calories: 568
- Fat: 51g
- Saturated fat: 22g
- Unsaturated fat: 27g
- Carbohydrates: 23g
- Sodium: 544mg
- Fiber: 7g
- Protein: 18g
- Cholesterol: 50mg
- 2 cups milk, 2% milkfat
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 4 ounces bittersweet chocolate, chopped
- 2/3 cup creamy peanut butter
- 1 teaspoon yellow curry powder
- 1/8 teaspoon ground ginger
- In a small saucepan, heat milk and heavy cream over medium-low heat. Bring the milk to just 165°F (73°C), or until you see bubbles begin to appear around the edge of the pan. Remove from heat. Do NOT bring to a full boil, or the milk will taste burnt.
- Pour in salt and chopped chocolate, stirring constantly until chocolate is completely melted into the milk.
- In a small bowl, mix peanut butter, yellow curry powder, and ground ginger until you’ve got a smooth paste with no lumps. Add peanut butter to chocolate milk and return the saucepan to a low heat. Stir constantly until the peanut butter is incorporated into the milk. If you have some lumps of peanut butter that simply won’t melt, run the cocoa through a blender and reheat before serving.
- Serve hot, adding more salt to taste.
- Gingerbread Hot Cocoa with White Pepper by Sarah Olson, A Beach Home Companion
- Salted Caramel Hot Cocoa by Casey Barber, Good. Food. Stories.
- Semisweet with Smoked Paprika, Cloves and White Pepper by Garrett McCord, Vanilla Garlic
- Another chocolate recipe from Garrett, over at Simply Recipes
I am trying to imagine how this would taste and all I’m coming up with is: sweet + savory + spicy = very good.
I love adding peanut butter to my hot cocoa… I have never thought of this but I KNOW I would like it! I am definitely going to try this, and perhaps even make a batch for an upcoming karaoke party we are having – SURPRISE! :D
I am so intrigued by this recipe, I just gotta make it!!
Okay, this is the most perfect timing. I am having a holiday party next week with a Hot Cocoa bar and I was trying to think up some creative ideas to spice it up a bit (in addition to letting people add some spirits to their mugs). You guys just did all of my work for me! Love love love this recipe and the other ones as well. Brilliant idea! ;)
I’m sure I’d love it if I tried it, but right now the thought of it all is baffling my little brain!
This sounds AMAZING! I’ll definitely have to locate some curry powder now…
~Faith
Awwww…I feel all mushy inside. You are much too sweet and lovely. I love you all too. Thanks for sharing this fun project. Can’t wait to try this recipe, and Garrett ‘s and Casey’s.
I’m trying your curry recipe this week for Adopt a Gluten-Free Blogger. Guess I’m gonna have to give this a try, too. One of my favorites is the Curry Theo Chocolate bar. This should have the same effect on my tastebuds and I need the warmth here in Ohio. 20 degrees this morning and the horses’ water buckets were ice. Or I may just head to Kim’s in Arizona for her party with a Hot Cocoa bar and let her make it for me. Your PF Chang’s Lettuce Wrap copycat recipe was so much better than the real thing.
Nom nom nom nom… and your photos look incredible, too! I’m going to have to eat salads for the rest of the month after this chocolate overload.
Chocolate and peanut butter definately go great together but I would have never thought about peanut butter in Hot Cocoa. Definately something I’m gonna have to try. I’m an avid reader of your blog by the way. I thought it was about time I posted a comment considering I frequent your blog.
This sounds amazing
*HUGS*
Stephanie–I made this last night and it was decadent. Like a Theo Curry chocolate bar crashed into a Reese’s peanut butter cup over a cup of warm milk with a hint of spicy heat. The perfect antidote to temperatures in the teens and a very frigid horse barn.
This recipe blows my mind! Way too inovative to not try. Thanks for broadening my idea of hot cocoa.
sounds delish
I don’t know about the curry in this one, but I remember the other PB hot chocolate recipe from last year, and I ADORED that. We’re expecting some snow tonight … maybe a good movie and cocoa thing.
I love the idea of hot cocoa with unusual flavors added. Strangely enough it is the peanut butter rather than the curry that I’m finding a challenge.
It is pouring down rain here and freezing. PERFECT day for hot cocoa! This sounds fabulous.
I posted not long ago about PB hot chocolate, which I’m absolutulely loving … but curry! Whoa, you’ve got my wheels spinning now.
I love curry, chocolate and peanut butter. I think combining them all is genius. Just genius!
xoxo,
Tia
I love chocolate, peanut butter and curry, but I can’t say that I have tried them all together….
Wouldn’t this be yummy with a gluten free dessert from The Blackbird Bakery Gluten-Free an a cold winter’s eve? Thank you.