This Chocolate Liqueur Maple Peanut Butter Latte is a great after dinner digestif drink. The sweet maple and peanut butter syrup and chocolate liqueur pair extremely well with espresso or strongly brewed coffee, and creates the sweet end that every meal needs. You can thank Drizly, who is sponsoring today’s post, for this creation.

Ever since my wonderfully long meal at Uva Trattoria, I’ve been thinking about digestifs. I want to get my hands on some Sambuca, grappa, or limoncello, which I will be able to do easily once Drizly, an alcohol delivery service, comes to the Sacramento area (please let it be soon!). Instead of going to many stores in an epic search for one particular liqueur, I could just get it delivered to my door in one hour. YAAAS. But until then, I made up this drink. And if you don’t have chocolate liqueur, then you can just order it here on their website or download the app to your phone.

Chocolate Liqueur Maple Peanut Butter Latte

The first component in this Chocolate Liqueur Peanut Butter Latte is the espresso or coffee, which aids in digestion. I went with 2 shots of espresso (2 ounces).

I don’t have an espresso machine. For years I’ve been trying to find a brewing method that doesn’t cost an arm and leg but still approaches the taste and feel of a shot of espresso. Right now I’m brewing coffee in a Bialetti Moka Express and I’m satisfied taste wise. It’s stronger, fuller, and somehow also more smooth than dripped coffee. However it doesn’t have that thick foamy texture that a good shot of espresso has.

Maple Peanut Butter Syrup

But that’s where the maple peanut butter syrup comes in. Composed of 2 parts maple syrup to 1 part peanut butter, it takes the drink to the light dessert level. The milk and syrup are heated and then frothed together. And when poured over the espresso, it creates that thick foamy feel you get with espresso from a machine.

Some people might think this combo is a little weird and may not be on board (my dad was one of them). But after taking the first sip, everyone has LOVED it. The salty and roasted flavors from the peanut butter blend perfectly with roasted coffee beans.

You can keep it here for your morning drinks. But for the after dinner digestif, when you’re full from your meal but still wanting to hang out and drink with your friends or family, a shot of chocolate liqueur is added. Because peanut butter and chocolate. Need I say more? I’ve tried this with both Kahlua and Godiva Chocolate Liqueur. Technically Kahlua is Rum + Coffee Liqueur, but surprisingly it’s the one that had more chocolate overtones. Both tasted delicious though.

P.S. This Chocolate Liqueur Maple Peanut Butter Latte tastes amazing with these Pumpkin Muffins with Chocolate Chips and Tahini Glaze, which will be on the blog next week!

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Chocolate Liqueur Maple Peanut Butter Latte

This Chocolate Liqueur Peanut Butter Latte is a great after dinner digestif drink. The sweet maple and peanut butter syrup and chocolate liqueur pair extremely well with espresso or strongly brewed coffee, and creates the sweet end that every meal needs.

Course Beverages

Prep Time 10 minutes

Servings 1

Author Megan Wells

Ingredients

Maple Peanut Butter Syrup

• 2 tablespoons creamy peanut butter 1 ounce
• 4 tablespoons maple syrup 2 ounces

Chocolate Liqueur Maple Peanut Butter Latte

• 2 tablespoon maple peanut butter syrup 1 ounce
• 1/3 cup milk
• 2 shots espresso or strongly brewed coffee 2 ounces
• 1 to 1.5 ounces chocolate or coffee liqueur

Instructions

Maple Peanut Butter Syrup

1. Whisk together the peanut butter and maple syrup in a small sauce pan over medium low heat until smooth, creamy, and pourable. Save in a small mason jar or other air tight container and store in the fridge (it will solidify-just measure it out with a tablespoon).

Chocolate Liqueur Maple Peanut Butter Latte

1. Prepare your espresso or coffee.

2. Add maple peanut butter syrup and milk together and heat on medium low until just before boiling, whisking until smooth.

3. Take off the heat and use a milk frother to froth the milk until it is about double in size.

4. Pour the espresso into a heated up cup (I microwave mine but you can also pour hot water into it, let it heat up, and then dump it out).
5. Pour the chocolate liqueur into the espresso.
6. Pour the frothed milk into the espresso and liqueur. 

Recipe Notes

The recipe works best as is. I tried halving it and the flavor balance wasn't quit the same.

I've tried this with both Kahlua and Godiva Chocolate Liqueur. Technically Kahlua is Rum + Coffee Liqueur, but surprisingly it's the one that had more chocolate overtones. Both tasted delicious though.

A Nightly Ritual

An espresso shot + chocolate liqueur is becoming my nightly ritual. When you start talking with people that live with ulcerative colitis, stomas, and j-pouches, you get the impression they have some serious rituals very similar to professional athletes. One woman swore by a shot of tequila every morning. A man my dad works with swore by having one coke everyday. I was never able to find anything that became my ritual with ulcerative colitis. But with the j-pouch I think after dinner digestifs are quickly approaching that level of reliability. My stomach in the evening gets very active, to the point of annoyance. The digestif ritual I’ve started quiets the rumbling but doesn’t retard or speed up my digestive process. So I’m sold.