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Dairy
Easy
20 Minutes
Diets 
On some Motzaei Shabbosim I spend some time regretting the amount of food I ate on Shabbos. At this point in my life, my body cannot handle the heavy foods Shabbos often offers, but sometimes I cave and eat too much (shocker). On such a Motzaei Shabbos, pasta or pizza is literally and figuratively off the table. That’s when I turn to my old friend hot cocoa. Most of you probably know that there is an inyan to have a hot drink on Motzaei Shabbos. Well, this hot cocoa is a delicious way to accomplish this and avoid eating a heavy meal. It’s extremely rich so you may want to split it with someone (or not). There are many ways to make this drink; one way is with cocoa mix and the other is by melting chocolate into hot milk. Either way it tastes great, but obviously if you have the patience, warm, melted chocolate tastes thicker and creamier. It took several attempts to get the decorated cup to work, but that’s a secret for a different article (I know, suspenseful!). You can leave the peanut butter out of this if you want a plain hot cocoa, but it’s a fun twist on the standard hot cocoa.
3 heaping scoops cocoa mix or 3 to 4 chocolate logs
boiling water, if using instant
1 spoonful of Gefen Peanut Butter
milk
whipped cream, for serving
Glicks Chocolate Syrup, for serving
Place three heaping scoops of cocoa mix into a 12-to-16-ounce cup.
Add a small amount of boiling water and stir to dissolve.
Add one spoonful of peanut butter to the cup and fill cup halfway with milk.
Microwave for a minute and a half and stir peanut butter until it is completely dissolved into the liquid.
Add a dash of vanilla extract.
Fill the cup to the top with milk and microwave again for a minute and a half.
Top with whipped cream and chocolate syrup.
Optional: Serve with peanut butter cookies.
Place three to four chocolate logs into a 12-to-16-ounce mug.
Add one spoonful of peanut butter.
Add a dash of vanilla extract.
Fill three-fourths with milk.
Microwave for two to four minutes, stirring every minute and a half until chocolate is mostly dissolved (you can leave some chunks whole).
Photo by Yossi Einhorn
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