This recipe makes a very thick, very rich peanut butter hot cocoa. So rich, in fact, a full 8 ounce cup may be way too much for one person. I like to serve this cocoa in small, espresso-type cups, because it can really fill you up. Adapted from a drink I used to enjoy at the Bittersweet Cafe.
In a 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.
Notes
Nutritional analysis does not include your choice of garnishes.