Did you know you can use almond butter to make pesto, or add peanut butter to your sweet potato gratin? Might sound strange, but trust us when we say it's bloomin' delicious. Those recipes and loads more can be found in our new 'The Nut Butter Cookbook'. If you want to get your paws on a copy click here, or find it in store at Waterstones.
Just picture it. Slippers on. Log fire going. Your favourite film on the TV. All that, and peanut butter hot chocolate in hand.
- 175ML/¾ CUP WATER
- 3 TBSP COCOA POWDER, PLUS EXTRA TO FINISH
- 600ML/2½ CUPS MILK
- 100G/3½ OZ DARK CHOCLATE, BROKEN INTO PIECES
- 1/½ TBSP DEMERARA SUGAR
- 3 TBSP PEANUT BUTTER
- WHIPPED CREAM, TO FINISH
Bring the water to a simmer in a saucepan over a medium-high heat. Whisk in the cocoa powder until no lumps remain, then add the milk and bring back to a simmer. Whisk in the chocolate and sugar until the mixture is smooth and creamy and the chocolate is melted, about 5 minutes. Add the peanut butter and stir well to mix.
Divide the hot chocolate between 2 mugs, top with whipped cream and dust with cocoa powder.
Found your favourite recipe? Keep losing the page? Fear not. We thought it would be useful to give you some bookmarks to cut out and slot into your Pip & Nut Cookbook to make things easier. You're welcome.
Our bookmark of the month is for Shrove Tuesday. Get your pan out and flip your pancakes. download, cut out and nestle it in the pancake page ready for the next flippin' fun occasion.