Bobby creates the most-perfect drink for a cold day and tops it with fresh whipped cream made with PEANUT BUTTER!
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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Hot Milk Chocolate with Peanut Butter Whipped Cream
RECIPE COURTESY OF BOBBY FLAY
Total: 15 min
Active: 15 min
Yield: 4 to 6 servings
Peanut Butter Whipped Cream:
1 cup cold heavy cream
2 heaping tablespoons smooth peanut butter (not natural)
Splash of pure vanilla extract
Hot Milk Chocolate:
2 cups half-and-half
2 cups whole milk
3/4 cup good-quality milk chocolate chips
1/4 cup good-quality semi-sweet chocolate chips
Pinch of fine salt
1/4 cup chopped chocolate-covered peanuts, for garnish
For the peanut butter whipped cream: Combine the cream, peanut butter and vanilla in a chilled bowl and whip until soft peaks form. Cover and refrigerate until ready to use.
For the hot milk chocolate: Combine the half-and-half and milk in a medium saucepan and bring to a simmer over low heat. Add the milk chocolate chips, semi-sweet chocolate chips and salt and whisk vigorously until smooth and frothy. Ladle into mugs and top with a large dollop of peanut butter whipped cream and a sprinkle of chocolate-covered peanuts.
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Bobby Flay’s Hot Milk Chocolate with Peanut Butter Whipped Cream | Brunch @ Bobby’s | Food Network