Peanut Butter Flavour Hot Chocolate
Out of stock
Who was the bright spark who first invented peanut butter jam sandwiches? We're not sure, but we think we might just have beaten them to the best peanut butter combination ever. Peanut butter hot chocolate. You heard it here first.
Simple as it sounds, we've found this hot chocolate is particularly amazing with digestive biscuits and melting marshmallows. It's also the secret to our peanut butter chocolate cheesecake.
• Hot chocolate base: Milk chocolate
• Hot chocolate format: Powder form, we recommend making it with hot milk (or your preferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here.
•Number of servings (using 3 heaped tsp/20g per mug for hot chocolate or 2 tbsp or 28g per mug for milkshake): 350g = 17 mugs of hot chocolate/12 mugs of milkshake
• Serving suggestion: Enjoy hot, as an ice-cold milkshake or use in baking
Sugar, Cocoa (39%), Dextrose, Flavouring, Salt. Contains cocoa solids 39% minimum. Made without nuts.
Suitable for vegetarians and vegans
Nutritional Facts Per 100g Per 20g as sold Energy (kJ) 1649 330 (Kcal) 392 78 Fat 8g 2g of which saturates 5g 1g Carbohydrates 66g 13g of which sugars 60g 12g Protein 8g 2g Salt 0.5g 0.1g
Storage: Store in a cool dry place.
Blended and packed in the UK.
Contents may settle in transit.
Delivery & Returns
We offer four UK Delivery services:
Standard UK Delivery (3-5 working days)
FREE over £35
Next Day Delivery (1 working day, order before 5pm) Excluding weekends and bank holidays
Collect from Store (UK only)
Available at select stores
Product Content Slot
Recipe: Peanut Butter Hot Chocolate Cheesecake
250g digestive biscuits
115g melted butter
250g mascarpone cheese
400g milk chocolate
300ml double cream
11tbsp Peanut Butter Flavour Hot Chocolate
Crush the digestive biscuits and add to the melted butter.
Add 3 tablespoons of the hot chocolate mix to the crushed biscuits, and put into the base of a cake tin. Leave in the fridge to cool.
Melt the chocolate and stir in the rest of the hot chocolate, then leave to cool for 15 minutes.
Whip the double cream until it holds its shape.
Once the chocolate mixture has cooled, combine it with the mascarpone cheese.
Fold in the whipped cream. Spoon the whole mixture into the cake tin on top of the biscuit base, and chill your delicious cheesecake in the fridge.
When the cheesecake is firm, cut yourself a generous slice and tuck in. You could share – but we won't judge you if you don't.