Ingredients:

  • 1 cup (240ml) strong brewed coffee
  • 1 tbsp (3g) unsweetened cocoa powder
  • 2 tbsp (32g) creamy peanut butter
  • 1 tbsp (15ml) maple syrup
  • 1/2 cup (120ml) whole milk
  • 1/4 tsp (1.5g) vanilla extract
  • 0.5g sea salt

Instructions:

  1. Prepare the strong brewed coffee or espresso. While the coffee is piping hot, whisk in the cocoa powder until fully dissolved to create a smooth chocolate base.
  2. Combine the creamy peanut butter, maple syrup, whole milk, and vanilla extract in a blender or a tall glass. Use a handheld frother to pulse the ingredients for 30 seconds until the mixture transforms into a thick, pale-tan foam.
  3. Slowly pour the emulsified peanut butter cream over the chocolate coffee base and gently swirl the two together with a spoon, maintaining a thick layer of froth on top.