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:

Quickview
342k Calories
6g Protein
25g Total Fat
21g Carbs
3% Health Score
Limit These
Calories
342k
17%

Fat
25g
40%

  Saturated Fat
15g
96%

Carbohydrates
21g
7%

  Sugar
16g
18%

Cholesterol
54mg
18%

Sodium
357mg
16%

Caffeine
24mg
8%

Get Enough Of These
Protein
6g
13%

Manganese
0.4mg
20%

Phosphorus
196mg
20%

Copper
0.39mg
20%

Calcium
177mg
18%

Magnesium
65mg
16%

Vitamin B2
0.25mg
15%

Vitamin A
654IU
13%

Vitamin D
1µg
12%

Iron
1mg
11%

Vitamin B12
0.65µg
11%

Selenium
7µg
10%

Potassium
351mg
10%

Fiber
2g
10%

Zinc
1mg
9%

Vitamin B5
0.62mg
6%

Vitamin B1
0.07mg
5%

Vitamin E
0.68mg
5%

Vitamin K
3µg
4%

Vitamin B6
0.07mg
3%

Folate
8µg
2%

Vitamin B3
0.38mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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