Peanut Butter Coffee is a creamy, dreamy blend of homemade chocolate peanut butter syrup, espresso, and steamed milk.
This Peanut Butter Mocha is decadent, yet easy enough to make even on busy days. It is the perfect indulgence to enjoy with a good book or to start your day off on the right foot.
I start each and every day with a simple homemade latte. But when I want to really indulge, I opt for this homemade Peanut Butter Mocha.
Made with rich peanut butter, decadent chocolate all swirled together with a boost of caffeine, this homemade mocha is so much better than anything I can purchase at a coffee chain and reminds me of my favorite treat ever--Homemade Reeses Cups.
With every sip, I feel myself relaxing and enjoying the moment--how can you not enjoy when you are sipping on chocolate?!
The best part of this mocha? It comes together in minutes! That means you can whip this up on even the busiest of days--even if you do have to reheat it several times before you have time to finish it!
What you Need
- Chocolate Peanut Butter Syrup: This is nothing more than homemade chocolate syrup mixed with creamy peanut butter. It takes just a few minutes to make and can be stored in the refrigerator for up to 2 weeks. Perfect for when the craving for peanut butter coffee strikes.
- Milk: Use any milk you like, cow's milk, almond milk, soy milk, etc.
- Coffee: You can use espresso or strongly brewed coffee. So don't worry if you don't have an espresso machine!
- Whisk: To make coffee house lattes, the only tool you need is a hand-held whisk. It froths warmed milk perfectly in just 30 seconds.
How to Make a Peanut Butter Mocha
- Start by making homemade chocolate peanut butter syrup. Combine cocoa powder, sweetener of choice, and water in a medium saucepan and heat over medium-low. Stir until sugar and cocoa powder dissolve, about 2-3 minutes. Add peanut butter and stir while the syrup heats, for approximately 5 minutes. Remove syrup for heat and add in vanilla and dash of salt.
- Heat ½ cup of milk in the microwave for 45 seconds.
- Once heated, use the whisk to froth the milk by placing the handle in between the palms of your hands and quickly moving back and forth until the milk is bubbly. Check out my tips on how to make homemade lattes for a video tutorial on how this is done.
- Top with hot strongly brewed coffee and enjoy.
Recipe Tips and Modifications
- Leftover Syrup: Store leftover Peanut Butter Chocolate Syrup in the refrigerator for up to 2 weeks.
- Short-Cut Option: If you want to not go to the hassle of making homemade peanut butter chocolate syrup, just mix together 1 tablespoon chocolate syrup with 1 teaspoon of peanut butter together for one Peanut Butter Mocha.
- Use any variety of milk you like. Non-dairy or regular milk work equally well. Keep in mind the higher fat the milk you use, the richer this mocha will taste.
- Homemade Mocha: If you want a plain mocha, just omit the peanut butter and proceed with the recipe.
More Peanut Butter Chocolate Delights
- Homemade Peanut Butter Cups
- Chocolate Peanut Butter Cookies
- Peanut Butter Chocolate Chip Banana Muffins
- Chocolate Peanut Butter Protein Smoothie
- Chocolate Peanut Butter Banana Sushi
Treat yourself with this simple homemade latte laced with peanut butter--it is as decadent and delicious as Reese's peanut butter cups with the added bonus of caffeine to boost your energy level.
Peanut Butter Coffee
Chocolate Peanut Butter Syrup
- ½ cup water
- ½ cup maple syrup or sugar
- ½ cup cocoa powder
- 2 tablespoons peanut butter
- 1 teaspoon vanilla extract
- dash of salt
For Peanut Butter Mocha
- 1 tablespoon peanut butter chocolate syrup
- ½ cup strongly brewed coffee
- ½ cup milk any variety
Peanut Butter Chocolate Syrup
- Combine cocoa powder, maple syrup, and water in a medium saucepan and heat over medium-low. Stir until maple syrup and the cocoa powder dissolves for about 2-3 minutes. Add peanut butter and stir while syrup heats for about 5 minutes. Remove syrup for heat and add in vanilla and dash of salt.
For Peanut Butter Coffee
- Place milk and chocolate peanut butter syrup into a microwave-safe coffee mug. Microwave for 45 seconds and then using a whisk, whisk the milk to make it frothy and peanut butter syrup are combined.
- Pour or brew coffee milk mixture and serve immediately.
- Store leftover Peanut Butter Chocolate Syrup in the refrigerator for up to 2 weeks.
- If you want to not go to the hassle of making homemade peanut butter chocolate syrup, just mix together 1 tablespoon chocolate syrup with 1 teaspoon of peanut butter together for one Peanut Butter Mocha.
- Sometimes I shave chocolate over my homemade mocha for an extra special treat.
- Use any variety of milk you like.
- If you want a plain mocha, just omit the peanut butter and proceed with the recipe.