Ingredients:

  • 2 oz (60ml) Hot espresso or strongly brewed coffee
  • 2 tbsp (32g) Creamy peanut butter
  • 1 tbsp (15ml) Maple syrup
  • 1/4 tsp (1g) Vanilla extract
  • 0.5g Salt
  • 3/4 cup (180ml) Whole milk
  • 1 cup (150g) Ice cubes

Instructions:

  1. Brew 2 oz of hot espresso. Note: If using a drip machine, make it double strength
  2. Pour the hot espresso into a small cup.
  3. Add 2 tbsp creamy peanut butter, 1 tbsp maple syrup, 1/4 tsp vanilla, and 0.5g salt.
  4. Use a handheld frother for about 30 seconds until the mixture is completely smooth and mahogany colored.
  5. Fill your tall glass to the brim with 1 cup of ice cubes.
  6. Pour the warm peanut butter coffee mixture directly over the ice. Note: You will hear a slight sizzle as it hits the ice
  7. Pour 3/4 cup whole milk over the top.
  8. For a professional finish, froth the milk separately for 15 seconds before pouring it in.
  9. Stir gently with a long spoon until the colors marble together.
  10. Top with a dollop of whipped cream if you want a treat.