This variation on peanut butter hot cocoa is 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.
Course Drinks
Cuisine American
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4servings
Calories 568kcal
Author Stephanie Stiavetti
Ingredients
2cupsmilk2% milkfat
1/2cupheavy cream
1/2teaspoonsalt
4ouncesbittersweet chocolatechopped
2/3cupcreamy peanut butter
1teaspoonyellow curry powder
1/8teaspoonground ginger
Instructions
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.