The holiday season is here and to celebrate, the remi team is sharing their favourite festive recipes in our annual ’12 days of remi Recipes’ blog series. Enjoy!
Christmas in Tracy’s household is never complete without hot chocolate. It’s one of the first things she learned to do in the kitchen too! What’s great about this recipe is that for the most part, you just (as her Uncle Roger says) have to use your feelings for the measurements. *wink wink* Adjust and have fun with the ratios of the flavours!
- Hershey’s Cocoa Powder (Can be substituted with tablea chocolates if you prefer the taste.
- A can (or two) of your favourite evaporated milk
- Ludy’s Peanut Butter, or favorite peanut butter of choice
- Brown sugar
- A teaspoon of coffee
- In a thick bottomed pot, combine water, cocoa powder, milk, peanut butter, and sugar to taste.
- Be sure to stir consistently over medium heat. This is important to melt all lumps of peanut butter.
- Bring it to a rolling boil.
- Turn off your heat. PRO TIP: Add coffee powder to bring out the taste of chocolate. Just a tiny bit will do.
- Serve in your favourite mug. Chocolate wafer sticks and a sprinkling of cinnamon or extra cocoa on top, optional. 😉 Cheers!