In a saucepan over medium heat, heat milk just until bubbles begin to form around the edge and steam begins to rise from the milk. Stir regularly to prevent a film layer from forming.
Add the tablea and continue to cook, whisking with the batidor, until completely dissolved.
Add peanut butter and whisk until dissolved.
Remove from heat and twirl the batidor in the chocolate mixture for about 1 to 2 minutes or until frothy.
If using a mechanical frother, insert frother whisk into the serving pot and holding at a slight angle, turn on and move up and down for about 30 to 40 seconds or until frothy.
Pour into individual mugs and serve immediately.
Video
Notes
I used Antonio Pueo tablea cacao brand which contains sugar. If you are using pure tablea, sweeten the drink with sugar to taste.