Ingredients:

  • 2 shots (60ml) hot espresso or strong brewed coffee
  • 2 tbsp (32g) creamy peanut butter
  • 1 tbsp (15ml) maple syrup or honey
  • 1/4 tsp (1.5g) vanilla extract
  • 1 pinch (0.5g) sea salt
  • 1 1/2 cups (360ml) whole milk or oat milk

Instructions:

  1. Combine the hot espresso, peanut butter, syrup, vanilla, and salt in a small pitcher or mug. Use a whisk or handheld frother to blend until the mixture is completely smooth and mahogany-colored.
  2. Heat the milk until steaming (but not boiling). Use a handheld frother to whip the milk for 30 seconds until a thick, dense foam forms on top.
  3. Divide the peanut butter espresso base equally between two mugs. Slowly pour the frothed milk over the coffee, using a spoon to hold back the foam until the end, then dollop the remaining foam on top.