An easy recipe for a homemade peanut butter mocha using 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 cocoa powder dissolve, about 2-3 minutes. Add peanut butter and stir while syrup heats, about 5 minutes. Remove syrup for heat and add in vanilla and dash of salt. Store in an airtight container in refrigerator for up to 2 weeks.
Place milk and chocolate peanut butter syrup into 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.