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.
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
- 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
- Prepare your espresso or coffee.
- Add maple peanut butter syrup and milk together and heat on medium low until just before boiling, whisking until smooth.
- Take off the heat and use a milk frother to froth the milk until it is about double in size.
- 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).
- Pour the chocolate liqueur into the espresso.
- Pour the frothed milk into the espresso and liqueur.
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.