This Peanut Butter Hot Chocolate is laced with fresh ginger and smashed peanuts. It isn't too sweet and is loaded with antioxidants from the unsweetened cocoa. During the cold months, I love sipping on this warm, satisfying, delicious drink. Again, this recipe is inspired by one of my favorite restaurants in Provo, Utah The Tortilla Bar. I should be their spokesperson.
2 cups organic whole milk
1 Tbls. unsweetened cocoa
1 Tbls. raw sugar
1 tsp. fresh ginger, minced
6 peanuts in shells
1 Tbls. slightly sweetened, natural whipped cream
1. In a small sauce pan over medium heat, whisk together milk cocoa, sugar, and ginger.
2. Stir occasionally until combined and heated to desired temperature, about 3 minutes.
3. Ladle into a pint canning jar.
4. De-shell peanuts and smash with rolling pin until a powder,
5. Garnish with whipped cream and smashed peanuts.
Serves 1
