Think of this recipe from the Associated Press as the liquid version of a Reese’s Peanut Butter Cup. For hot chocolate with a hit of heat, try a savory peanut butter with a blend of hot peppers, or for a sweeter take, P.B. Loco’s European Cafe Mocha peanut butter.

Recipe:

3 cups whole milk

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1 cup dark chocolate chips

Mini marshmallows, or candy peanut butter cup, to garnish (optional)

In a blender, combine the milk, peanut butter, sugar and cocoa powder. Puree until very smooth, then transfer to a medium saucepan. Bring to a simmer over medium heat. Add the chocolate chips and heat, stirring constantly, until the chips have melted and the mixture is smooth, about 4 to 5 minutes. Ladle into mugs and garnish with marshmallows, if desired. Serves 4.