Keep the tradition by making a cup of hot chocolate this time of the year. Stir in some Lily’s Peanut Butter and cinnamon into the chocolate for a little surprise. With a cloud of peanut butter cream melting on top, you’ll find this version as comforting. Makes 3 cups.
For the peanut butter whipped cream:
4 tablespoons Lily’s Peanut Butter
1 cup all-purpose cream, chilled
For the hot chocolate:
2 cups milk
1/2 cup water
1/8 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup cocoa powder
3 tablespoons Lily’s Peanut Butter
To make the peanut butter whipped cream:
1. In a cold mixing bowl, beat the all-purpose cream until doubled in size.
2. Gradually add the peanut butter and beat until mixed. Refrigerate.
To make the hot chocolate
1. Combine milk, water, sugar, cinnamon, vanilla, and cocoa powder in a deep saucepan.
2. Bring to a boil in medium heat, stirring continuously until blended. Turn off the heat. Stir in the peanut butter until well combined. Pour in three mugs.
3. To serve, pipe or spoon chilled peanut butter whipped cream on top. Sprinkle with more cinnamon, if desired.
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