Milk Chocolate and Peanut Butter Hot Cocoa

I must admit, if it hadn't been for the weekly poll I'd probably never make such a calorie-filled hot chocolate. I might indulge in it if I saw it on Ladurée's le petit déjeuner menu, but the idea of drinking whole milk, heavy cream, milk chocolate and peanut butter together makes my pants pop at the mere thought of it. Having said this, I am so grateful I ignored my worries and drank one and a half glass of this pure indulgence. It's simply splendid! How could it not be? Rating: 4.5 out of 5.

On a side note: the milk chocolate and peanut butter hot cocoa was not the poll's winner. I made the pillowy meringue hearts but I was extremely unhappy with the photography, so I decided not to blog about it. For anyone who's interested here's the recipe for the pillowy meringue hearts.



Milk Chocolate and Peanut Butter Hot Cocoa: MarthaStewart.com

Ingredients: makes 3 ½ cups
- 2 cups whole milk
- 1 cup heavy cream
- 5 ounces milk chocolate, chopped (about 1 cup)
- ¼ cup creamy peanut butter

Directions:
- Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.
- Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water.


Anyone who loves chocolate and peanut butter in
candy form will find this hot drink irresistible.