Thai Spice Peanut Butter Curry Hot Cocoa Recipe

Yield: six 6-ounce cups of cocoa

Ingredients:

• 2 cups milk, 2% milkfat
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 4 ounces bittersweet chocolate, chopped
• 2/3 cup creamy peanut butter
• 1 teaspoon yellow curry powder
• 1/8 teaspoon ground ginger

Recipe method:

1. In a small saucepan, heat milk and heavy cream over medium-low heat. Bring the milk to just 165°, or until you see bubbles begin to appear around the edge of the pan. Remove from heat. Do NOT bring to a full boil, or the milk will taste burnt.

2. Pour in salt and chopped chocolate, stirring constantly until chocolate is completely melted into the milk.

3. In a small bowl, mix peanut butter, yellow curry powder, and ground ginger until you’ve got a smooth paste with no lumps. Add peanut butter to chocolate milk and return the saucepan to a low heat. Stir constantly until the peanut butter is incorporated into the milk. If you have some lumps of peanut butter that simply won’t melt, run the cocoa through a blender and reheat before serving.

4. Serve hot, adding more salt to taste.