Ahh, Spring is here – nothing but warm days intermixed with a fair share of rainy ones. But when Mother Nature presents you with these occasional wash-outs, sometimes the best thing to do is to succumb to a book-filled, board-game-loaded, hot-chocolate-drinking kind of day. Homemade hot chocolate always seemed too labor intensive, especially since Swiss Miss brings back fond childhood memories of those cold winter days. But now that I’ve seen how easy it is to make, there is no turning back. Taking it one step further and making a peanut butter hot chocolate was a no-brainer. My trick here is to use nonfat powdered milk to make the hot chocolate super rich and creamy without increasing the fat.


2T cocoa powder
3T Da Vinci syrup (or 2-3T honey or sugar)
1 cup nonfat powdered milk
2 cup water
4T peanut powder (or 2T peanut butter)


1. Combine cocoa powder and syrup (or honey/sugar) in a medium saucepan. Turn heat on low and stir slowly but constantly using a whisk, until no clumps remain. Add powdered milk and water along with the peanut powder (or peanut butter) and heat on medium-low heat, stirring often, until hot but not boiling (about 3 minutes). Serve. Makes 2 small mugs.

Additional Info:

* For a richer hot chocolate, add more powdered milk. You can also use 2 ½ cups of real milk in place of the powdered milk and water (and add additional powdered milk, if desired). If so, I recommend using skim plus or 2% to achieve that rich creamy texture.

Filed in Dessert, Gluten Free, Peanut Butter, Snack, Vegetarian

12 Responses / Leave a comment »

  1. Tim says:

    Looks and sounds good!

    How is the peanut powder? I’ve tried Bell Plantation’s PB2 before… wondering how it stacks up.

    • Nick says:

      I have not had that specific brand of peanut powder but PB2 is sold out at Netrition right now! “Peanut Powder” and “Peanut Flour” seem to be the same thing. There are different % fat contents you can find but it’s all the same product. The one I linked to seems quite a bit cheaper though, I plan to order some.

  2. Julia says:

    i love hot chocolate but never thought to put peanut butter to it. Next time I make it I will add the peanut butter.

  3. Joanne says:

    I could definitely get into that. Great idea.

  4. Veggiesmack says:

    This sounds totally awesome. I tried adding PB2 to instant Swiss Miss a few times and the results were always pretty weird. This looks like it might actually work! :-)

    • Nick says:

      Haha, it does work! Though, I found with PB2 that you may need to add more to get a decent enough peanut flavor. You might be better off doubling PB2 or using peanut butter to get that true flavor!

  5. Marianne says:

    That sounds pretty much amazing. But a whole cup of skim milk powder? That’s alot! Fortunately, I have a package of the stuff I have no real use for (had to buy it for a school project). I think I’ve found its destiny.

    • Nick says:

      Yes! It is a lot, technically enough to make 3 (8oz) glasses of milk, but it really makes it thick and rich. Ever have “skim plus” milk – it’s the same as taking skim milk and adding skim milk powder. Same effect here…and pretty much every foodie I know has a giant box of leftover milk powder =).

  6. Shannon says:

    why yes, that does sound fabulous. especially since it got a bit cooler here this am :)

  7. Sagan says:

    Great idea to use the powdered skim milk! I’m going to try this soon.

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