If you're tired of mochas and lattes, try this rich and creamy peanut butter coffee drink that can be served hot or iced. No blender required- it's made in the cup you drink it out of, the perfect no fuss drink for fall!
⭐ Why This Recipe is a Star
- This peanut butter coffee is rich and creamy: Even without adding dairy, the drink is creamy thanks to the PB! If you like Reese's chocolate and coffee, you'll love this drink!
- Quick and easy: it's done in 2-3 minutes, and requires no special equipment!
- Nutritious: peanut butter contains heart-healthy fats and is almost 25% protein. It's also rich in fibre and contains niacin, iron and Vitamin B.
Note: For Starbucks copycat drinks, click here for mocha white chocolate.
For Asian coffee recipes, click here.
You only need simple ingredients:
- coffee: I use instant coffee but feel free to use espresso if you have that on hand. You can also do French Press, drip coffee, filter coffee etc- whatever you like best! Just make sure you make the coffee right before assembling the drink- you need it hot to melt the peanut butter. (If you want to use cold-brew coffee, you'll need a blender to mix everything together in "soup" mode.)
- peanut butter: use a natural peanut butter without additives- a little salt is OK- as you don't want shortening in your coffee! (That's what "regular" brands like Skippy's contain.) I also prefer unsweetened spreads so that I can sweeten to taste with maple syrup, brown sugar syrup or 1 of these white sugar substitutes. Also remember to use a creamy version if you want a smooth drink with no bits of nuts inside!
- milk: I use whole milk but you can use a plant-based milk of your choice. Just note most won't be quite as creamy- you may want to add more peanut butter to make the vegan drink richer.
For a full list of the ingredients, scroll down to the recipe card.
📖 Variations & Substitutes
- For a treat: mix in chocolate syrup, top with whipped cream and drizzle salted caramel on top. You can also melt chocolate fevres, stir in smooth peanut butter and refrigerate for 1-2 weeks to keep a supply of chocolate peanut butter sauce on hand to make this drink! A sprinkle of cinnamon powder or cocoa powder on top makes it even more delicious!
- For Happy Hour: add in 1-2 Tablespoons of Bailey's or Kahlua
- For a filling smoothie: Add a banana and use a blender to blitz everything together to make a protein shake. (Increase the peanut butter to 3 tablespoons, and stir in ½ teaspoon of vanilla flavoring so that the banana flavor isn't overwhelming.)
- Other nut butters: You can try this drink with almond, cashew and hazelnut butter. (my favorite! Click here for a Nutella Hazelnut Latte.)
- Vanilla Coffee with Peanut Butter:
- Latte-style: Heat the milk (use 1.5-2x the original amount), froth it and pour on top of the Peanut Butter Coffee. Alternatively, if you use a blender, you'll automatically get a good froth. It'll take less than a minute and you know it's done when the drink turns a homogenous light brown color.
- Iced peanut coffee: chill the drink then add ice. (If you add it hot to ice, the ice will melt and dilute the drink.) The cold may make the drink separate a bit, which is totally normal.
🔪 Step-by-Step Instructions
- Add the Tablespoon of peanut butter to a heat-proof glass. (Using a small cookie scoop, as shown above, makes it easier to get the sticky butter out of the spoon.)
2. Pour in the freshly made hot coffee- it has to be hot to dissolve the peanut butter without blending.
3. Stir well till dissolved.
Tip: If using coffee powder, scoop the powder onto the peanut butter, then add the freshly boiled water.
4. Add milk and mix. I use half as much milk as coffee but you can add more or less depending on your preference.
Tip: For a coffee house style drink in the comfort of your own home, froth the milk before pouring it in to create milk foam and dust with some cocoa powder.
🥡 How to Store
In my household, coffee is consumed almost immediately! You can, however, keep leftover in the fridge in an airtight container for 1-2 days.
Tip: Freeze extra peanut butter coffee in an ice cube tray and use those ice cubes for iced coffees in future- it helps to prevent the drink from being diluted when regular ice cubes melt!
👩🏻🍳 Expert Tips
Tip #1: For a faster way to froth, add the peanut butter to a heat-proof mason jar. Pour the hot coffee in, close tightly and shake till frothy and everything is dissolved!
Tip #2: If you're making a huge batch, say coffee for 10 people, it's easier to just give everything a whirl in the blender.
🥗 Recipes for Nut-Lovers
Enjoyed this easy Nutty Coffee Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked Peanut Butter Coffee, please consider supporting my work by buying me a coffee! 🙂 (No obligation though!) Thank you and have a great day!
Peanut Butter Coffee
- Heat-proof cup and spoon to stir
- 1 Cup hot freshly made coffee Substitute: 2 shots of espresso. If you want to use cold brew, you need to blend the mixture. Using hot coffee dissolves the peanut butter without needing blending.
- 1 Tablespoon Creamy Peanut Butter I don't recommend chunky, unless you want chopped nuts in your coffee! Use a cookie/ small ice-cream scoop if you have it- makes it easier to get the sticky butter out of the spoon and into the cup!
- ½ Cup whole milk Substitute: milk of your choice. You may want to add more peanut butter if you use vegan milk which is lighter in texture to make the peanut butter coffee creamier.
- 1-2 Tablepoons brown sugar Substitute: white sugar, maple syrup or brown sugar syrup. I don't recommend honey as heat destroys the nutrients in it. For sugar-free options, click here.
- Add the Tablespoon of peanut butter to a heat-proof glass. Tip: Using a small cookie scoop makes it easier to get the sticky butter out of the spoon
- Pour in the freshly made hot coffee- it has to be hot to dissolve the peanut butter without blending. Stir well till dissolved.Tip: If using coffee powder, scoop the powder onto the peanut butter, then add the freshly boiled water.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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