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I have had a cup of hot chocolate in my hand every single morning for years now, and somewhere around year two, you become a hot chocolate expert whether you meant to or not. So when I tell you that this peanut butter hot chocolate is one of the richest things I have ever poured into a mug, just trust me.

glass mugs with homemade peanut butter hot chocolate next to a spoon of peanut butter.

It is real dark chocolate and creamy peanut butter, steeped together in whole milk until the whole thing turns thick and glossy, almost too rich to be called a drink. Top it with whipped cream and a drizzle of warm peanut butter and you have something closer to a melted peanut butter cup than a cup of cocoa.

I drink mine out of a vintage French toile cup that has survived more dishwasher cycles than it has any right to, and on a cold morning, this is the cup I reach for first.

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Why you Will love this peanut butter hot chocolate

Real dark chocolate and creamy peanut butter steep right into the milk, so it tastes like a melted peanut butter cup, not a packet of hot cocoa mix.
Rich without tipping into too sweet. The dark chocolate keeps the sugar in check.
Easy to make dairy-free with oat milk, almond milk, cashew milk, or coconut milk in place of the whole milk.
Ready in about five minutes, blender or stovetop, no special equipment required.

Ingredients

This is a short ingredient list, and the quality of each one matters more than the quantity. Use the best dark chocolate chips you can find (60 percent is my sweet spot, though 70 to 85 percent gives an even deeper flavor), a creamy peanut butter that pours easily, and whole milk for the thickest, most indulgent texture.

For the hot chocolate

Whole milk
60% dark chocolate chips
Creamy peanut butter

To garnish

Whipped cream
Melted peanut butter

How to Make the Best Peanut Butter Hot Chocolate

Add the milk, chocolate chips, and peanut butter to a blender (I use my Vitamix). Start on low, then increase to the highest setting, or use the soup setting, and run for about five minutes until steaming and completely smooth. Then pour into mugs, top with whipped cream, and drizzle with melted peanut butter.

No blender? This comes together just as easily on the stove. Combine the milk, chocolate, and peanut butter in a small saucepan over low to medium heat, whisking constantly so the peanut butter does not scorch on the bottom of the pan. Once it is smooth and steaming, pour and garnish the same way. Pour into mugs, top with whipped cream, and drizzle with melted peanut butter. Garnish with a peanut butter cup.

Making a batch for a crowd? This scales up nicely in a slow cooker. Combine everything on low for about two hours, whisking once or twice, and you have a hot chocolate bar ready for a holiday party or a houseful of guests on a chilly day.

Tips for the Best Peanut Butter Hot Chocolate

Use dark chocolate. For an even deeper flavor, reach for 70 to 85 percent chocolate instead of milk chocolate.
Try a different nut butter. Almond butter or cashew butter are both delicious here.
Garnish like a buckeye. A few chopped peanut butter cups or peanut butter chips on top will make this taste like an Ohio State buckeye candy melted into a mug.
Make it dairy-free. Oat milk and cashew milk give the creamiest results of the non-dairy options, almond milk and coconut milk work well too.
Sweeten it your way. A spoonful of maple syrup, brown sugar, or coconut sugar will round out the sweetness if you like it sweeter.
Go fancy. A swirl of heavy cream or a few minutes with a frothing wand will give you the thick, cafe style top you see on the best hot chocolate.
Finish with a pinch of sea salt. It sounds unusual with peanut butter, but it sharpens the chocolate flavor beautifully.
Spike it. A shot of espresso turns this into an after-dinner drink.

Storage and Reheating

Hot chocolate is best enjoyed right away and is not meant for long-term storage. If you do have leftovers, pour them back into a small saucepan and warm gently over low heat, stirring constantly until heated through. Avoid letting it boil, or the peanut butter and chocolate can separate. You can also reheat it in the microwave in 30-second bursts, stirring between each one.

Frequently Asked Questions

Can I make this without a blender? Yes. The stovetop method above works just as well and takes about the same amount of time.

What is the best chocolate to use? A 60 percent dark chocolate chip gives the best balance of rich flavor without too much sweetness. If you prefer a sweeter cup, milk chocolate or even white chocolate, for a white hot chocolate twist, both work.

Can I make a dairy-free version? Yes. Oat milk, almond milk, cashew milk, and coconut milk all work in place of whole milk. The texture will be slightly thinner but still creamy.

Related Recipes

If you love peanut butter and chocolate together, take a peek at these recipes, too!

Did you enjoy this recipe?

Leave a comment and a review below to share your thoughts.

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Peanut Butter Hot Chocolate

A big, steaming mug of peanut butter hot chocolate, made with real dark chocolate and creamy peanut butter steeped in whole milk, then topped with whipped cream and a drizzle of peanut butter. Rich, thick, and ready in about five minutes.

Print Recipe

Ingredients

For the hot chocolate

1 1/2 cups whole milk
1/2 cup 60% dark chocolate chips
1/4 cup creamy peanut butter

To garnish

whipped cream to taste
2 tablespoon melted peanut butter

Instructions

Put the milk, chocolate morsels and peanut butter in the Vitamix, place the top on the blender. Start on low and then increase to highest setting and run blender for 5 minutes. You can also use the soup setting.
Pour into mugs, top with whipped cream and drizzle with peanut butter.
You can also make this without a blender on the stovetop.
No blender? Place the milk, chocolate, and peanut butter in a small saucepan over low to medium heat, whisking constantly so the peanut butter does not burn on the bottom of the pan.
Enjoy!

Course: Dessert

Keyword: peanut butter hot chocolate