Peanut Butter Cup Hot Chocolate is made with common kitchen ingredients and tastes fabulous with or without rum, so it's perfect for the entire family. Single serve or multiply recipe to serve to many.
Peanut Butter Cup Hot Chocolate

Amazing! This is easily among one of my favorite hot chocolate recipes. The Peanut Butter Cup Hot Chocolate is made with common kitchen ingredients, so there is no need to go on an extravagant shopping spree. What I really love about this hot chocolate recipe is its versatility. This Peanut Butter Cup Hot Chocolate is delicious without the rum, so it’s perfect to serve to kiddos, too. That makes this recipe perfect for just about everyone.

Make this recipe for individual serve or multiply it to serve many people. Tailgate parties, Saturday mornings and holidays just got a little easier and tastier!

Peanut Butter Cup Hot Chocolate Recipe

Peanut Butter Cup Hot Chocolate is made with common kitchen ingredients and tastes fabulous with or without rum, so it's perfect for the entire family. Single serve or multiply recipe to serve to many.
Multiply recipe for tailgate parties, Saturday mornings and holidays.

Peanut Butter Cup Hot Chocolate – recipe by Cheri Loughlin, The Intoxicologist

1-1/4 ounce Shellback Silver Rum

3 ounces Half & Half

1-1/2 ounce Heavy Whipping Cream

2 tablespoons smooth Peanut Butter

1/3 cup White Chocolate Chips

French Vanilla Whipped Cream*

Peanut Butter Cup Chocolate Candy – unwrapped

Place rum in a heat resistant coffee mug. Set aside. Place half & half, heavy whipping cream, peanut butter and white chocolate chips in a microwave safe glass container such as a two cup measuring cup. Microwave mixture on high for 30 second intervals, stirring until mixture is completely heated and smooth. The completed microwave time should take approximately 3 to 4 minutes depending on individual microwave ovens. Once mixture is heated thoroughly and completely smooth, pour into coffee mug over the rum. Stir briefly. Top with whipped cream. Garnish with peanut butter cup on top.

*French Vanilla Whipped Cream – recipe by Cheri Loughlin, The Intoxicologist

1 Pint / 16 ounces Heavy Whipping Cream

2 Tablespoons French Vanilla Flavored Syrup – Torani or Davinci brands found in coffee aisle

I use a whipped cream whipper (iSi Gourmet Whip from Williams-Sonoma) with cartridges to instantly “whip” my whipped cream. Whip this recipe up by hand if you are so inclined.

This Peanut Butter Cup Hot Chocolate recipe was commissioned by representatives of Shellback Rum as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Peanut Butter Cup Hot Chocolate