Peanut Butter Curry Hot Cocoa
Peanut Butter Curry Hot Cocoan is an Indian recipe that serves 4. Watching your figure? This gluten free recipe has 343 calories, 6g of protein, and 26g of fat per serving. For 99 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have bittersweet chocolate, curry powder, salt, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish. It is brought to you by The Culinary Life. 32 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 35%, this dish is rather bad. Peanut Butter Hot Cocoa, Chocolate Peanut Butter Hot Cocoa, and Milk Chocolate and Peanut Butter Hot Cocoa are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
4 ounces bittersweet chocolate, chopped
1 teaspoon yellow curry powder
½ cup heavy cream
2 cups milk, 2% milkfat
½ teaspoon salt
Equipment:
sauce pan
frying pan
bowl
blender
Cooking instruction summary:
In a small saucepan, heat milk and heavy cream over medium-low heat. Bring the milk to just 165°, or until you see bubbles begin to appear around the edge of the pan. Remove from heat. Do NOT bring to a full boil, or the milk will taste burnt.Pour in salt and chopped chocolate, stirring constantly until chocolate is completely melted into the milk.In a small bowl, mix peanut butter, yellow curry powder, and ground ginger until you’ve got a smooth paste with no lumps. Add peanut butter to chocolate milk and return the saucepan to a low heat. Stir constantly until the peanut butter is incorporated into the milk. If you have some lumps of peanut butter that simply won’t melt, run the cocoa through a blender and reheat before serving.Serve hot, adding more salt to taste.
Step by step:
1. In a small saucepan, heat milk and heavy cream over medium-low heat. Bring the milk to just 165°, or until you see bubbles begin to appear around the edge of the pan.
2. Remove from heat. Do NOT bring to a full boil, or the milk will taste burnt.
3. Pour in salt and chopped chocolate, stirring constantly until chocolate is completely melted into the milk.In a small bowl, mix peanut butter, yellow curry powder, and ground ginger until you’ve got a smooth paste with no lumps.
4. Add peanut butter to chocolate milk and return the saucepan to a low heat. Stir constantly until the peanut butter is incorporated into the milk. If you have some lumps of peanut butter that simply won’t melt, run the cocoa through a blender and reheat before serving.
5. Serve hot, adding more salt to taste.
Nutrition Information:
covered percent of daily need
