There is nothing better on a frosty cold day then hot cocoa! Sadly I have a small lactose intolerance and I have to get creative when enjoying beverages that usually have milk in them. I came up with this chocolate syrup earlier in the fall but added a special ingredient I wanted to share with you all today that I then turned into hot cocoa.
Chocolate Peanut Butter Syrup
1 can of full fat coconut milk
1/2 cup coconut sugar
1/2 cup cocoa powder
1/4 cup PB2 or any powdered peanut butter
In a small sauce pan add your can of coconut milk, coconut sugar, cocoa and PB2 and bring to a simmer whisking out all the lumps
This will make a thick syrup and I added about 1/4 cup to some almond milk to make a delicious cup of cocoa but it could also be used over ice cream or as a substitute for any chocolate sauce needs you may have!
Mug is from here