We love, love, love when you play with your food!
Our friend, Autumn, sent us this note about how she played around with our salted caramel hot cocoa recipe:
I wanted to share this with you. I figure it might be one you’d want to share on the blog. I have been using some of your recipes lately and YUUUUMO! So, thought I’d return the favor.
I was craving a Reese’s peanut butter cup (Like Nik, I have an undying love for PB). I was two steps away from walking out the door to go get one and I stopped and said to myself, “Autumn, make a good choice”. So, I went into the kitchen and made this super yummy protein shake instead!
It could use a little more PB flavor, but I just threw it together. Maybe some peanut flour would enhance the flavor, but I dont have any of that…yet!
Now you all KNOW the Nikster had to give it a try. I wanted to post this right away so it actually became my mid-morning snack! I made it with a few modifications that I list below. Here’s Autumn’s original recipe.
Autumn’s Salted Chocolate Peanut Butter Cup Cocoa
8 oz milk
1 scoop chocolate protein powder
1 envelope of 25 cal cocoa mix (like Diet Swiss Miss)
1/8 tsp kosher salt
2 tsp sugar-free butterscotch pudding
1 tbsp sugar-free chocolate syrup
2-3 tbsp sugar-free peanut butter syrup
Put milk in blender. Then add remaining ingredients. Blend well. Pour into mug. Microwave for one minute. Stir. Top with whippage. ENJOY! YUMMO!
Since Autumn expressed that the peanut flavor could be stronger, we put our heads together and came up with the following proposed modifications:
- Replace the chocolate syrup and butterscotch pudding with PB2 or peanut flour! Sugar-free peanut butter syrup works great to enhance a small amount of peanut flavor, but by itself, we find it struggles a bit.
- Instead, stir that syrup into the whipped cream to create layers of flavor!
Autumn…we’re so proud of you for making a great choice and sharing this great drink! If you’ve been playing with your food, we’d love to hear about it. Hit us up!