Ultimate Peanut Butter Hot Chocolate Recipe – Almond Milk & Raw Sugar

Last Updated on 4 months by Neha Deshmukh

Ultimate Peanut Butter Hot Chocolate Recipe – Almond Milk & Raw Sugar

Okay, let’s be real. Is there anything better than a warm, cozy drink on a chilly evening? I think not! Especially when that drink involves peanut butter and chocolate. I first stumbled upon this combination a few winters ago, and honestly, it’s been a staple ever since. This Ultimate Peanut Butter Hot Chocolate is seriously comforting, and it’s so easy to whip up. Plus, using almond milk and raw sugar keeps it a little healthier, right? Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average hot chocolate. The peanut butter adds a richness and depth of flavour that’s just… chef’s kiss. It’s creamy, dreamy, and perfectly sweet. It’s also incredibly quick – ready in under 5 minutes! Honestly, it’s the perfect treat for a weeknight indulgence or a weekend cozy session.

Ingredients

Here’s what you’ll need to make the magic happen:

• 1 cup almond milk (about 240ml)
• 1 tbsp cocoa powder (around 8-10g)
• 1 tbsp raw sugar (approximately 12-15g)
• 1 heaped tbsp peanut butter (about 15-20g)

Ingredient Notes

Let’s talk ingredients for a sec, because little things can make a big difference!

Almond Milk Varieties & Their Impact on Flavor

I love using unsweetened almond milk for this recipe, as it lets the chocolate and peanut butter really shine. But feel free to experiment! Vanilla almond milk adds a lovely subtle sweetness. Just keep in mind that sweetened varieties will make the hot chocolate even sweeter, so you might want to reduce the raw sugar.

The Benefits of Raw Sugar

I prefer raw sugar (like Demerara or Turbinado) because it has a lovely molasses flavour that complements the chocolate and peanut butter beautifully. It’s also less processed than white sugar. You can substitute with regular granulated sugar if you prefer, but the flavour profile will be slightly different.

Choosing Your Cocoa Powder: Dutch-Processed vs. Natural

This is a good one! Dutch-processed cocoa powder has a smoother, milder flavour, while natural cocoa powder is more acidic and has a bolder chocolate taste. I usually use Dutch-processed for this recipe, but natural cocoa powder works well too – it just depends on your preference.

Peanut Butter: Creamy vs. Crunchy & Regional Preferences

Okay, this is where things get personal. Are you team creamy or team crunchy? I’m a creamy peanut butter girl all the way for this hot chocolate, but a little crunch can be fun too! In India, you’ll find some amazing homemade peanut butter options, often with a slightly different flavour profile depending on the region. Feel free to use your favourite!

Step-By-Step Instructions

Alright, let’s make some hot chocolate!

1. First, grab a saucepan and pour in the almond milk.
2. Next, add the cocoa powder, raw sugar, and that glorious heaped tablespoon of peanut butter.
3. Now, place the saucepan over medium heat. This is where the stirring comes in! Keep stirring constantly – you don’t want anything to stick to the bottom.
4. Continue stirring until the mixture is hot and smooth. Don’t let it boil! We’re aiming for a lovely, velvety texture.
5. Once it’s all combined and beautifully smooth, carefully strain the hot chocolate into your favourite mug. This helps get rid of any tiny lumps.
6. And finally… enjoy immediately!

Expert Tips

• Don’t boil the mixture! Boiling can make the hot chocolate taste bitter.
• Stir, stir, stir! Constant stirring is key to a smooth, lump-free hot chocolate.
• Strain it! Seriously, straining makes a world of difference.
• Warm your mug first. Pouring hot chocolate into a cold mug will cool it down quickly. A quick rinse with hot water does the trick.

Variations

This recipe is a great base for experimentation!

Vegan Peanut Butter Hot Chocolate

This recipe is already naturally vegan if you use a vegan-friendly peanut butter! Double-check the label to be sure.

Adjusting Sweetness Levels

If you prefer a less sweet hot chocolate, start with half a tablespoon of raw sugar and add more to taste. You can also use a sugar-free sweetener if you prefer.

Spice It Up: Adding a Pinch of Cinnamon or Chili

My friend, Priya, loves adding a tiny pinch of chili powder to her hot chocolate. It gives it a lovely warmth! A dash of cinnamon is also delicious.

Festival Adaptations: A Cozy Winter Drink

During Makar Sankranti, my family loves to enjoy this with a sprinkle of til (sesame seeds) on top for extra warmth and flavour. It’s a lovely way to incorporate traditional ingredients into a modern treat.

Serving Suggestions

This hot chocolate is amazing on its own, but here are a few ideas to take it to the next level:

• Top with a dollop of whipped cream (or coconut whipped cream for a vegan option).
• Sprinkle with chocolate shavings or cocoa powder.
• Add a few mini marshmallows.
• Serve with a side of homemade shakarpara (Indian sweet biscuits) for dipping!

Storage Instructions

Honestly, this hot chocolate is best enjoyed immediately. But if you absolutely have leftovers, you can store it in an airtight container in the refrigerator for up to 24 hours. You’ll need to reheat it gently on the stovetop or in the microwave, stirring frequently.

FAQs

Let’s answer some common questions!

Is this hot chocolate suitable for those with nut allergies?

Unfortunately, no. This recipe contains peanut butter, so it’s not suitable for people with peanut allergies.

Can I use a different type of milk besides almond milk?

Absolutely! You can use any milk you like – cow’s milk, soy milk, oat milk, cashew milk… the possibilities are endless!

What’s the best way to prevent the hot chocolate from becoming grainy?

Constant stirring and straining are your best friends! Also, make sure your cocoa powder is fresh.

Can I make this recipe ahead of time?

Not really. It’s best made fresh for the best flavour and texture.

How can I adjust the thickness of the hot chocolate?

If you want a thicker hot chocolate, use less almond milk. If you want a thinner hot chocolate, add a little more almond milk.