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Ditch the boring store-bought hot cocoa mix and make this homemade peanut butter cocoa recipe instead. It’s creamy, frothy, and packed with chocolatey flavor.
Plus, this healthy homemade hot cocoa is refined sugar-free, dairy-free, vegan, and actually good for you!
Whether you’re vegan or not, you’ll love this healthy peanut butter hot cocoa. It’s the perfect cozy holiday drink to enjoy every day or serve as a fun drink to guests.
Ingredients You’ll Need For This Peanut Butter Hot Cocoa
Here’s everything you’ll need to make the best peanut butter hot cocoa, plus a few ingredient recommendations. Because the simpler the recipe, the more quality ingredients matter!
- Cashew milk: Highly recommend using homemade nut milk like my cashew milk or almond milk recipe. The store-bought stuff is super watery and will ultimately make this hot cocoa taste bland. If you’re not dairy-free, regular milk would work great.
- Cocoa powder: My favorite cocoa powder is Rodelle’s organic unsweetened dutch-processed cocoa powder. And surprisingly, Whole Foods 365 brand cocoa powder is also wonderful.
- Peanut butter or sunflower butter: Full transparency, I never use peanut butter as I don’t do well on it. Instead, I used sunflower butter which has a similar flavor profile (it tastes so much like peanut butter). Make sure to buy unsweetened and unsalted sunflower butter.
- Date syrup
- Vanilla paste or vanilla extract: I like to use vanilla paste as it packs a lot more flavor.
- Kosher salt: You knew this was going to be on the ingredient list. Because no dessert is complete without a pinch of salt. It helps amplify the flavors!
A Few Quick Notes
- Feel free to use regular milk if you’re not dairy-free. It’s a 1:1 swap!
- If you’re using dairy-free milk, I highly recommend using super creamy milk like my homemade cashew milk or almond milk.
- You can use sunflower butter or almond butter instead of peanut butter if you like. I like using sunflower butter as it has the same peanut flavor.
- If you have a nut and/or peanut allergy, tahini would be a great swap.
- I like to dump it into my frother and let it froth in the warm setting. It’s an extra step, but it tastes so good with an extra layer of foam on top.
Sharing Is Caring!
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
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Peanut Butter Cup Hot Cocoa
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Drinks
- Cuisine: American
Description
Ditch the boring store-bought hot cocoa mix and make this homemade peanut butter cocoa recipe instead. It’s creamy, frothy, and packed with chocolatey flavor.
Ingredients
- 1 ½ cups cashew milk
- 2 tbsp date syrup
- 1 tbsp cocoa powder
- 1 tbsp peanut butter or sunflower butter
- ¼ tsp vanilla paste or vanilla extract
- pinch of kosher salt
Instructions
- In a large saucepan, pour in the cashew milk, date syrup, cocoa powder, peanut butter, vanilla, and salt.
- Heat the pot on medium-high, whisking occasionally. Once the hot cocoa begins to gently bubble, whisk the cocoa constantly, otherwise, it’ll burn on the bottom of the pot. Continue to whisk until the hot cocoa is frothy, smooth, and hot.
- From here, you can pour it directly into a mug and serve. But, I like to dump it into my frother and let it froth in the warm setting. It’s an extra step, but it tastes so good with an extra layer of foam on top.
- Serve this hot cocoa with a sprinkle of chocolate shavings and marshmallows (both optional as it tastes amazing without any extra toppings).
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