Best Copycat Shake Shack Salted Peanut Butter Hot Chocolate Recipes

COPYCAT SHAKE SHACK SALTED PEANUT BUTTER HOT CHOCOLATE

Steps:

• In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes.
• Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.

DIPPING CHOCOLATE

Steps:

• In a double boiler, combine the chips and shortening.
• Slowly let chocolate melt, while stirring frequently.
• When chocolate has completely melted to liquid and no lumps are visible, remove from heat and begin dipping! (Great for dipping cookies, pretzels, fruit, whatever!).
• Place your chocolate-covered treats onto a plate covered with waxed paper, then chill in the refrigerator until chocolate has hardened.
• This works great with white chocolate chips too!

SHAKE SHACK SALTED PEANUT BUTTER HOT CHOCOLATE

Steps:

• In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes. Add peanut butter to chocolate mixture.
• Remove from heat; whisk until frothy and peanut butter is well incorporated.
• Serve hot, topped with whipped cream, if desired.

MAYAN HOT CHOCOLATE

Steps:

• Add chili pepper to 2 cups boiling water.
• Cook until liquid is reduced to 1 cup.
• Remove chili pepper; strain for stray seeds, and set aside.
• In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
• Heat over medium flame until bubbles appear around the edge.
• Reduce heat to low.
• Add chocolate and sugar or honey.
• Whisk occasionally until chocolate is melted and sugar dissolves.
• Turn off heat.
• Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
• Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
• If chocolate is too thick, thin with a little more milk.

COPYCAT SHAKE SHACK CHOCOLATE FROZEN CUSTARD

Steps:

• Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.
• In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.
• Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.
• Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.
• Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours.

CHOCOLATE PEANUT BUTTER SHAKES

Steps:

• In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.

VENEZUELAN SPICED HOT CHOCOLATE

Steps:

• Combine milk with spices and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum (add rum off flame). Whisk briskly 5 minutes over low flame until chocolate is completely melted.

COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH

Steps:

• Marinade:.
• Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
• Buttermilk Herb Mayo:.
• In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
• Dry Mixture:.
• Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
• One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
• Line a baking sheet with paper towels.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.