Perfection in a Mug


While in New York City, we stopped in at the Shake Shack for lunch.

What caught my eye first? Their focus on sustainability, in both their ingredients and their buildings.

The second thing that caught my eye? Their salted peanut butter hot chocolate.

Since we were just picking up a small lunch, we had to pass on the hot chocolate. But I made a note, right then and there, to make my own version at the first opportunity I got.

My first attempt was kind of gross, to say the least. Word to the wise: do NOT use chunky peanut butter. The clumps are not what you want to encounter while sipping your hot chocolate.
The second attempt was much better. It was creamy and smooth. Rich and delicious, like a melted Reese’s peanut butter cup. Try it. Try it today.

Salted Peanut Butter Hot Chocolate

Serves 2

2 c (16 fl oz) milk

1/4 c sugar

7 T cocoa powder

2 tsp creamy peanut or almond butter (NOT chunky!)

2 tsp ground sea salt

In a small saucepan, whisk together the milk and sugar. Heat over medium-low until the milk just starts to bubble at the edges. Reduce the heat to low, and stir in the cocoa powder and peanut butter until completely blended. Remove from heat and stir in the salt.

Savvy Tip: For a smoother, creamier hot chocolate, mix with an immersion blender or process in a blender for 15-30 seconds.

Divide between 2 mugs, and enjoy.



  1. says

    Love the sound of a melted Reese’s peanut butter cup – wonder how peanut flour would work in this. It’d be a little lower in fat, but I’d mostly be curious about whether or not it would be smoother and/or come together more easily.

  2. says

    Oh Julie, this sounds like heaven! We are scheduled to get a lot (for Central OH) of snow this afternoon and this evening, and this sounds like the perfect treat! Can’t wait to try it tonight!

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