Decadent Peanut Butter Hot Chocolate with Coconut Whipped Cream

Decadent Peanut Butter Hot Chocolate with Coconut Whipped Cream

Looking for something delicious to sip on while watching your favourite Christmas show or wrapping presents?

Or, what about a dessert without the same commitment as a slice of pie or cake? And…it’s even kid friendly 😉 ❤☕

Give this Peanut Butter Hot Chocolate a try!



8 ounces bittersweet chocolate or dark chocolate — broken into pieces
***try to get best quality you can.
1 3/4 cup whole milk
1/2 cup heavy cream
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
4 tablespoons peanut butter ***this can be adjusted to suit your taste.

Optional serve with whipped cream or Coconut whipped cream ❤ *recipe to follow.


Set sauce pot over medium-low heat and add chocolate the milk, cream, brown sugar, vanilla extract and peanut butter.
Stir until the chocolate comes to a low simmer and is completely smooth. It should be slightly thicker than what you get from a powdered hot chocolate mix.
If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk. Ladle into mugs and enjoy immediately.

Coconut Whipped Cream


1 can (14 ounces) coconut milk, chilled
1 tablespoon maple syrup (more to taste)
***You can sub in icing sugar to sweeten instead. Or stevia or honey. You’re free to play with how you sweeten it.
1 teaspoon vanilla extract
optional: other flavor extracts, ground spices (like cinnamon) or cocoa powder


Chill the can of coconut milk overnight (24 hours would be best) so the coconut cream will separate from the water in coconut milk. It settle at the top of the can. Open the can and remove the cream only and place in a mixing bowl.

Using a hand mixer, whip the coconut cream with maple syrup & vanilla extract until light and fluffy. Note: you can add in a touch of cinnamon at this point if you’d like…that or spinkle on top at the end.

The whipped coconut cream should be stable enough to ice cake or cupcakes with…or to top a hot or chilled drink.
You can even fill it into a pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.

An excellent alternative to store bought whipped cream! You know exactly what’s in this and…it’s easy to make 😉 Win, win!

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