Peanut Butter Raspberry Latte Recipe

This recipe was really a stretch for me. I thought that a "Peanut Butter Jelly Latte" had the potential to go horribly wrong. The key is to not actually involve any jelly - instead, I made a raspberry simple syrup, and the element of peanut butter is only used as a drizzle on top.

If you're a peanut butter and jelly fan like I am, this latte recipe is worth a shot (no pun intended). This recipe uses raspberry Schnapps to make the syrup, but if you'd like to make it from fresh raspberries, you can use my previous raspberry syrup recipe.

Peanut Butter Raspberry Latte

serves 2

Ingredients

Raspberry Simple Syrup
1/2 cup sugar
1/2 cup water
1 tsp vanilla extract
1 tablespoon raspberry Schnapps

Latte
6 ounces brewed espresso or very strongly brewed coffee
6 ounces steamed and frothed milk

Topping
4 ounces whipping cream
1 tablespoon powdered sugar
1 tsp vanilla extract
2 tablespoons peanut butter
1 tsp water

Directions

In a small saucepan, bring sugar and water to a boil, stirring often. When mixture comes to a boil, add vanilla extract and raspberry Schnapps - allow to boil for one minute, stirring constantly. Remove from heat and let cool.

Start your whipped cream. In a mixing boil, beat whipping cream on high. When stiff peaks form, add vanilla and powdered sugar - beat for another 30-60 seconds on high.

While syrup is cooling, brew your espresso (or coffee if you do not have an espresso machine), and steam/froth your milk.

In two mugs, add 2-4 tablespoons (to your liking) of raspberry syrup, followed by 3 ounces espresso or strong coffee. Finish with 3 ounces of steamed milk, topped with as much whipped cream as desired.

In a microwave safe cup or mug, microwave peanut butter and water in 20 second intervals, mixing in between, until peanut butter is liquid. Drizzle on top of whipped cream. Enjoy!