Cozy Peanut Butter Hot Chocolate With Sea Salt

Quick Recipe Version (TL;DR)

• Yield: 2 large mugs (about 2 1/2 cups total)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 cups (480 ml) whole milk
• 2 tbsp heavy cream (optional, for extra richness)
• 3 tbsp unsweetened cocoa powder
• 3 tbsp granulated sugar (or to taste)
• 1 oz (30 g) dark chocolate, finely chopped
• 3 tbsp creamy peanut butter
• 1/8 tsp fine sea salt, plus a small pinch for garnish
• 1 tsp pure vanilla extract
• Pinch ground cinnamon (optional)
• Whipped cream, mini marshmallows, and chopped peanuts for topping (optional)

Do This

• 1. In a small saucepan, whisk cocoa powder, sugar, chopped dark chocolate, and sea salt.
• 2. Add 2–3 tbsp of the milk and whisk into a smooth paste (no dry cocoa streaks).
• 3. Gradually whisk in the remaining milk and heavy cream, then warm over medium-low heat until steaming but not boiling, 5–7 minutes.
• 4. Whisk in the peanut butter until fully melted and the hot chocolate is smooth and slightly thickened.
• 5. Remove from heat; stir in vanilla and cinnamon (if using). Taste and adjust sugar or salt.
• 6. Pour into warm mugs, top with whipped cream, marshmallows, and a tiny pinch of flaky sea salt.
• 7. Serve immediately while piping hot and cozy.

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Why You’ll Love This Recipe

• Cozy and indulgent: dark chocolate richness meets creamy, nutty peanut butter for a dessert-in-a-mug feel.
• Simple pantry ingredients: just milk, cocoa, peanut butter, and a few basics you probably already have.
• Customizable sweetness and thickness: easy to adjust for less sugar, extra richness, or dairy-free options.
• Perfect for chilly evenings, movie nights, or whenever you need a warm, comforting treat.

Grocery List

• Produce: None required (unless you want fresh fruit on the side).
• Dairy: Whole milk, heavy cream, whipped cream (or heavy cream to whip yourself).
• Pantry: Unsweetened cocoa powder, granulated sugar, dark chocolate, creamy peanut butter, vanilla extract, sea salt, ground cinnamon, mini marshmallows, peanuts (for garnish, optional).

Full Ingredients

For the Peanut-Butter Hot Chocolate

• 2 cups (480 ml) whole milk (or 2%; whole gives the creamiest result)
• 2 tbsp heavy cream (optional but highly recommended for extra silkiness)
• 3 tbsp unsweetened cocoa powder (Dutch-processed or natural)
• 3 tbsp granulated sugar, or to taste
• 1 oz (30 g) dark chocolate (60–72% cacao), finely chopped (about 2 tbsp packed)
• 3 tbsp creamy peanut butter (smooth; either natural or classic style)
• 1/8 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 small pinch ground cinnamon (optional, for gentle warmth)

For Serving (Optional Toppings)

• Lightly sweetened whipped cream
• Mini marshmallows
• Chopped roasted peanuts
• Finely chopped or shaved dark chocolate
• Extra peanut butter for drizzling (loosen with a splash of warm milk)
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Get Your Mugs and Pan Ready

Choose a small to medium heavy-bottomed saucepan; this helps prevent scorching the milk. Set out 2 large heatproof mugs and, if you like, warm them by filling with hot tap water while you cook (this keeps your drink hotter for longer). Measure all your ingredients before you start: milk, cream, cocoa, sugar, chopped dark chocolate, peanut butter, salt, vanilla, and cinnamon. Having everything ready makes the process smooth and prevents the milk from overheating while you search for ingredients.

Step 2: Make a Smooth Cocoa Base

To the cool saucepan, add the cocoa powder, sugar, chopped dark chocolate, and fine sea salt. Whisk them together to break up any cocoa lumps. Pour in about 2–3 tablespoons of the milk and whisk vigorously to form a thick, glossy paste. This “slurry” step is the key to avoiding floating cocoa specks in your finished drink. Keep whisking until the mixture is completely smooth and no dry patches remain.

Step 3: Gently Heat the Milk and Cream

Gradually whisk in the remaining milk and the heavy cream until the cocoa paste is fully dissolved and the mixture looks uniform. Place the saucepan over medium-low heat. Warm, whisking frequently and scraping the bottom and sides of the pan, until the hot chocolate is steaming and small bubbles appear around the edges, about 5–7 minutes. Do not let it boil hard; boiling can cause the milk to scorch and change the texture.

Step 4: Melt in the Peanut Butter

Once the chocolate milk is steaming, reduce the heat to low. Add the peanut butter and whisk slowly as it melts. At first it may look separated or streaky; keep whisking gently and it will smooth out into a velvety, slightly thickened drink. This takes about 1–2 minutes. The hot chocolate should now coat the back of a spoon with a lush, creamy layer.

Step 5: Finish with Vanilla, Spice, and Salt

Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of ground cinnamon if using. Taste carefully (it will be hot). Add a little more sugar if you prefer it sweeter, or an extra tiny pinch of sea salt to deepen the chocolate and peanut flavors. Remember that toppings like marshmallows and whipped cream will also add sweetness, so adjust with that in mind.

Step 6: Serve Hot with Cozy Toppings

Empty the warming water from your mugs, if you used it, and dry them. Give the hot chocolate one last whisk to re-incorporate any foam. Carefully pour into the mugs. Top with a generous cloud of whipped cream or a handful of mini marshmallows. Sprinkle with chopped peanuts and chopped dark chocolate, and finish with the lightest pinch of flaky sea salt right on top of the cream or marshmallows. For a decadent touch, drizzle a little warmed peanut butter in a zigzag over the top. Serve immediately while piping hot and steamy.

Pro Tips

• Keep the heat gentle. Medium-low is your friend. High heat can scorch milk and split the peanut butter, leading to a grainy texture.
• Whisk a paste first. Mixing cocoa, sugar, and a splash of milk into a paste before thinning with the rest of the milk prevents clumps.
• Adjust thickness. For a thinner drink, add 2–4 extra tablespoons of milk at the end. For an ultra-thick, almost sipping-chocolate vibe, increase the chopped dark chocolate to 1 1/2 oz (45 g).
• Natural vs. classic peanut butter. Natural peanut butter can be a bit looser and less sweet; taste and add an extra teaspoon of sugar if needed. Stir very well if oil has separated.
• Make it extra frothy. Use a handheld milk frother or vigorously whisk the hot chocolate off the heat for 20–30 seconds before pouring into mugs.

Variations

• Dairy-free / vegan: Use unsweetened oat milk or almond milk and skip the heavy cream. Choose dairy-free dark chocolate and top with coconut whipped cream. You may need a bit more peanut butter for richness.
• Spiced “campfire” version: Add a small pinch of cayenne or chili powder plus a bit more cinnamon when you add the vanilla. Top with toasted marshmallows for a smoky, campfire feel.
• Mocha peanut-butter hot chocolate: Replace 1/2 cup (120 ml) of the milk with strong brewed coffee or espresso. The coffee sharpens the dark chocolate flavor and makes it a bold, grown-up treat.

Storage & Make-Ahead

Leftover peanut-butter hot chocolate can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. It will thicken slightly as it chills. To reheat, pour into a small saucepan and warm gently over low to medium-low heat, whisking often and adding a splash of milk if it seems too thick. Avoid boiling, which can affect the texture. You can also reheat in the microwave in 30-second bursts, stirring between each, until hot. Add toppings only right before serving so they stay fresh and fluffy.

Nutrition (per serving)

Approximate values for 1 of 2 large servings (without toppings): about 500 calories, 15 g protein, 42 g carbohydrates, 32 g fat, 20 g sugar, and 350 mg sodium. Toppings such as whipped cream, marshmallows, and extra chocolate will increase these numbers.