Sriracha Peanut Cocoa
- 3 1/2 cups fat-free, 2% or whole milk
- 1/2 cup sweetened hot chocolate mix
- 1/3 cup peanut butter or peanut butter topping
- 1 1/2 teaspoons Sriracha
In a medium saucepan, combine milk, hot chocolate mix, peanut butter and Sriracha. Cook, stirring frequently, over medium heat until hot. Do not boil.
Ladle into four 10- to 12-ounce mugs.
To make in a hot cocoa maker: In a 60-ounce hot cocoa maker container, combine milk, hot chocolate mix, peanut butter topping and Sriracha. Cover and prepare according to manufacturer’s directions for high-speed heat-and-froth. Serve as directed above.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.