This may not be the most nutritious recipe on my feed, but it is definitely one of the most delicious! Here’s how I made the most delicious homemade hot chocolate (recipe originally comes from a friend’s french cookbook for toasted hazelnut hot chocolate, but I can’t remember the name of the cookbook, especially since I only took a picture of the recipe). I used peanuts instead of hazelnuts in this recipe because that’s what I had at home, and it still turned out delicious!
Homemade Peanut Hot Chocolate
makes 1-2 servings (2 small cups, 1 large cup)
- 1/4 unsalted, raw peanuts (or hazelnuts)
- 1 cup whole milk
- 1/2 cup whipping cream
- 1/2 vanilla bean split, seeds taken out
- 120 g chocolate (I used Nestle semisweet chocolate chips)
- homemade whipped cream (1/2 cup heavy or whipping cream, 1 tbsp confectioners or granulated sugar, 1/4 tsp pure vanilla extract) blended with a magic bullet, hand mixer or standing mixer
- Toast peanuts in oven at 300F for around 15 min, until they are fragrant and golden brown. Rub off papery skins. Reserve 1 tbsp for garnish and coarsely chop the rest.
- Heat milk and cream together in a pan with vanilla bean and seeds. Once the mixture comes to a simmer, turn off the heat and cover the pot, so that the vanilla can be infused into the milk. Let the mixture rest for 20 min or so and then bring it back to a simmer. Take the pan off heat. Add chocolate in a bowl and pour hot milk mixture over it. Let it sit for a minute, and then take out the vanilla bean. Use an immersion blender, magic bullet or vitamix to combine ingredients.
- Top with whipped cream and whole toasted peanuts.