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Peanut Butter & Jelly Latte

Peanut Butter & Jelly Latte

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Servings: 1 drink
Ingredients Equipment Method

Ingredients
  

Peanut Milk
  • 2 cups peanuts (unsalted is recommended)
  • 4 cups water
  • 1 pitted date
  • 1 tbsp vanilla extract
  • ½ tsp salt
Strawberry Jam Syrup
  • 2 cups strawberries  (I use frozen)
  • 1 cup water
  • 1 cup vanilla coconut sugar (can use white granulated sugar)
Peanut Butter & Jelly Latte
  • ½ cup peanut milk (above)
  • 3 tbsp strawberry jam syrup (above)
  • 2 shots espresso
  • ice (if having iced)

Equipment

  • Nut Milk Bag or Mesh Strainer
  • High Powered Blender

Method
 

Peanut Milk
  1. In enough water to cover the peanuts, allow them to soak for 4 hours.
  2. Drain and rinse the peanuts, then combine the soaked peanuts, fresh water, date, vanilla and salt to a high powdered blender.
  3. Over a large bowl, pour the blender contents into a nut milk bag and squeeze all the milk out that you can.
  4. Keep in the fridge in a sealed jar and enjoy within 4 days!
Strawberry Jam Syrup
  1. Combine strawberries, water and sugar in a pan on the stove over medium low heat and stir until the sugar has dissolved completely.
  2. Allow to cool, then add all contents to a blender and blend until smooth.
  3. Pour the syrup into a jar (no need to strain!) and keep in the fridge for 1-2 weeks.
Peanut Butter & Jelly Latte
  1. Add the syrup to a cup and brew your favorite espresso to your liking over top. I always allow it to chill/cool down by brewing the espresso over metal ice cubes or by using my hyperchiller so that the espresso doesn't become bitter as it cools.
  2. In a cup with ice, pour in the milk. Then, pour over the espresso with the syrup. Mix together and enjoy!
  3. Note: I sometimes like to pour the syrup into the glass with the ice or over the milk to really watch the colors swirl together because it's fun. It's not the "correct" way to do it, but in my opinion it's not about doing things the "right" way all the time!