Description

Craving a cool, creamy drink that blends the rich warmth of hot chocolate with the nutty decadence of peanut butter? What if you could whip up a frosty, indulgent treat in just 5 minutes? Say hello to Peanut Butter Frozen Hot Chocolate! This delightful beverage combines chocolate milk, hot chocolate mix, mini peanut butter cups, and creamy peanut butter, blended with ice and topped with whipped cream, hot fudge, and more Reese’s.

Ingredients

For the Frozen Hot Chocolate

Chocolate Milk (2 cups): Provides a creamy, chocolatey base for the drink.
Hot Chocolate Mix (4 packets, typically 1–1.25 oz each): Adds concentrated cocoa flavor and sweetness.
Mini Peanut Butter Cups (½ cup, about 10 miniature Reese’s): Bring a crunchy, peanut buttery texture and flavor.
Creamy Peanut Butter (¼ cup): Infuses the drink with smooth, nutty richness.
Ice (3–4 cups): Creates a frosty, slushy consistency.

For Garnish

Whipped Cream: Adds a light, creamy topping for a classic dessert vibe.
Hot Fudge Sauce: Provides a rich, chocolatey drizzle for decadence.
Creamy Peanut Butter (additional): Offers a nutty drizzle for extra flavor.
Mini Peanut Butter Cups (additional, chopped): Enhances the garnish with more peanut butter cup crunch.

Substitutions and Variations

Chocolate Milk: Use regular milk with 2 tbsp chocolate syrup or non-dairy milk (almond, oat, or soy) with chocolate syrup for a dairy-free version.
Hot Chocolate Mix: Replace with ¼ cup cocoa powder plus ¼ cup granulated sugar, adjusting sweetness to taste.
Mini Peanut Butter Cups: Swap with chopped full-size Reese’s, peanut butter chips, or other peanut butter candies (check for allergies).
Peanut Butter: Use crunchy peanut butter for texture or almond butter for a different nutty flavor.
Ice: Adjust quantity for a thicker (more ice) or thinner (less ice) consistency.
Garnishes: Skip whipped cream for a lighter drink, use chocolate syrup instead of hot fudge, or add sprinkles or crushed cookies for extra flair.
Vegan Option: Use non-dairy chocolate milk, vegan hot chocolate mix, vegan peanut butter cups, and coconut whipped cream.

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Instructions

Prepare the Blender:
- Ensure you have a high-powered blender capable of crushing ice for a smooth, slushy texture.
- Tip: If your blender is less powerful, crush the ice slightly in a zip-top bag before blending to ease the process.
Blend the Ingredients:
- Add 2 cups chocolate milk, 4 packets hot chocolate mix, ½ cup mini peanut butter cups (about 10 miniature Reese’s), ¼ cup creamy peanut butter, and 3–4 cups ice to the blender.
- Pulse to blend, starting on low and increasing to high, until the ice is broken down into small, uniform pieces and the mixture is smooth and frosty, about 30–60 seconds.
- Tip: Scrape down the sides of the blender as needed, and add ice in batches if the blender struggles. Adjust ice for desired thickness (3 cups for thinner, 4 cups for thicker).
Pour and Serve:
- Pour the blended mixture evenly between two tall drink glasses (about 12–16 oz each).
- Tip: Chill the glasses in the fridge for 10 minutes beforehand for an extra-frosty presentation.
Garnish:
- Top each glass with a generous dollop or swirl of whipped cream.
- Drizzle with hot fudge sauce and a small amount of warmed creamy peanut butter (microwave for 10–15 seconds to soften for drizzling).
- Sprinkle with additional chopped mini peanut butter cups for crunch.
- Tip: Use a piping bag or spoon for precise drizzles, and garnish immediately before serving to prevent melting.
Enjoy:
- Serve immediately with straws, spoons, or both, perfect for sipping or scooping the frosty, creamy texture.
- Tip: Pair with a side of extra peanut butter cups or a chocolate cookie for a fun dessert experience.