Recipe courtesy of Bobby Flay
Hot Milk Chocolate with Peanut Butter Whipped Cream
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Peanut Butter Whipped Cream:
  • 1 cup cold heavy cream
  • 2 heaping tablespoons smooth peanut butter (not natural) 
  • Splash of pure vanilla extract
Hot Milk Chocolate:
  • 2 cups half-and-half
  • 2 cups whole milk 
  • 3/4 cup good-quality milk chocolate chips 
  • 1/4 cup good-quality semi-sweet chocolate chips 
  • Pinch of fine salt 
  • 1/4 cup chopped chocolate-covered peanuts, for garnish 

Directions

For the peanut butter whipped cream: Combine the cream, peanut butter and vanilla in a chilled bowl and whip until soft peaks form. Cover and refrigerate until ready to use.

For the hot milk chocolate: Combine the half-and-half and milk in a medium saucepan and bring to a simmer over low heat. Add the milk chocolate chips, semi-sweet chocolate chips and salt and whisk vigorously until smooth and frothy. Ladle into mugs and top with a large dollop of peanut butter whipped cream and a sprinkle of chocolate-covered peanuts.

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