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.