Peanut butter cup lovers rejoice! This homemade peanut butter hot cocoa mix is basically that in hot liquid form. Does it get any better than this?
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The other day while digging through my ridiculously deep and narrow cabinets, I knocked over a zip-top bag of granulated Swerve sweetener and upon picking it up discovered that it wasn’t sealed. Insert mildly colorful words as I watched the sugar pour out over everything. Why I continue to stock all my flours and sugars in the very back of the cabinet remains a mystery (not another pregret, just stupidity).
That incident really has nothing to do with making hot cocoa mix, other than the fact that hot cocoa is a sugar explosion in a cup instead of my cabinet. But for awhile now, I have been wondering how to make a mix version of peanut butter hot cocoa. Mixing the peanut butter spread itself into the steamy drink works fairly well, but I wanted an easier method. Then I realized that the mix I have been making for a couple years now in my food processor uses white chocolate chips, and could easily substitute for peanut butter chip! Could it really be that simple? Yup, it certainly is! I thought of being bold and replacing it all with peanut butter chips, but I really like the flavor white chocolate adds to this so I kept some of it around as a sidekick.
We also need to talk about the giant Reese’s cups that I found at Target. TWO HALF POUND CUPS! They are freaking beautiful, people. If I had had a cart I would’ve knocked over the entire display. Instead I modestly placed 3 packages in my hand basket. But it got me thinking… Since it is peanut butter lover’s month you should definitely buy those giant Reese’s cups and make this hot cocoa as the perfect gift for the peanut butter lovers’ in your life! I know such a combination would win me over, and I am definitely a peanut butter lover ;-).
Side note: I wonder if the Swerve powdered sugar (which did not have a release party in my cabinet) would work well in this hot cocoa? I shall try it out and get back to you. Speaking of Swerve, don’t forget to enter my Swerve baking kit giveaway (CLOSED)! And my second blogiversary giveaway (including a jar of regular homemade hot cocoa mix) ends tonight (CLOSED).
In other semi peanut butter-related news, The Ohio State Buckeyes take on the Wisconsin Badgers today @ 3:30 eastern time! It’s an away game so we don’t have the home field advantage, but we already won our division last weekend even though we had a Bye (because Penn State lost). Unfortunately we won’t be able to contend our status in the B1G championship game, but we can at least enjoy the ride until then. And hopefully knock out Michigan (next week) on the way O:-).
One year ago: Pumpkin Kissed Gingerbread Brownies
- 3 cups nonfat dry milk powder
- 2 cups powdered sugar
- 1-1/2 cups cocoa powder
- 1 cup peanut butter chips
- 1/2 cup white chocolate chips
- 1/4 tsp salt
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.
Source: Adapted from Brown Eyed Baker.
Did you make this recipe? I want to see!
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