Peanutbutter Cup Hot Cocoa Recipe
Pumpkin spiced syrup, and ginger beer topped with whipped cream
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Ingredients
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Hot Cocoa Base
Pumpkin Spice Syrup
Ginger Beer Topping
Method
Preparing the Hot Cocoa
- 1
Combine Ingredients
In a medium saucepan, whisk together the unsweetened cocoa powder, milk, granulated sugar, and vanilla extract over medium heat.
- 2
Add Peanut Butter
Once the mixture is warmed but not boiling, add the peanut butter. Stir continuously until the peanut butter is fully melted and combined with the cocoa mixture.
- 3
Heat Through
Continue to heat the hot cocoa until it reaches your desired temperature, then remove from heat.
Making the Pumpkin Spice Syrup
- 4
Combine Ingredients
In a small saucepan, combine the brown sugar and water. Stir over medium heat until the sugar is dissolved.
- 5
Add Pumpkin and Spices
Add the pumpkin puree and pumpkin pie spice to the sugar-water mixture. Stir well and let simmer for about 5-7 minutes until slightly thickened.
- 6
Cool Down
Remove from heat and let the syrup cool before using.
Assembling the Drink
- 7
Combine the Cocoa and Syrup
In a large mug, pour in the hot cocoa mixture. Add 2 tablespoons of the pumpkin spice syrup to the hot cocoa and stir to combine.
- 8
Top with Ginger Beer
Slowly pour ginger beer over the hot cocoa mixture, allowing it to mix in gently.
- 9
Add Whipped Cream
Top generously with whipped cream. Optionally, drizzle with additional pumpkin spice syrup for garnish.