Peanut Butter Mocha

Peanut Butter Mocha

Making the 12 oz Peanut Butter Mocha (if drink is to stay use a 12 oz mug)

  1. Prep a standard steaming pitcher with 9 oz of milk and 1 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Add 1 & ½ tbsp of peanut butter to a cup. Pull a double short (2 oz) shot of espresso over the peanut butter in the cup and stir until well mixed.
  3. Steam and aerate the milk and chocolate to microfoam texture until the temperature reaches 65°C or 150°F.
  4. Pour the steamed chocolate milk over the peanut butter espresso mixture and finish with latte art.

Making the 16 oz Peanut Butter Mocha (if drink is to stay use a 16 oz glass)

  1. Prep a standard steaming pitcher with 12 oz of milk and 1 & ½ tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Add 2 tbsp of peanut butter to a cup. Pull a double long (3 oz) shot of espresso over the peanut butter into the cup and stir until well mixed.
  3. Steam and aerate the chocolate milk to microfoam texture until the temperature reaches 65°C or 150°F.
  4. Pour the steamed chocolate milk over the peanut butter espresso mixture and finish with latte art.

Making the 16 oz Iced Peanut Butter Mocha (if drink is to stay use a 16 oz glass)

  1. Fill a 16 oz cup ¾ with ice.
  2. Add 9 oz of milk to the cup.
  3. Add 1 & ½ tbsp of peanut butter to a small steaming pitcher with 1 tbsp of Kingsmill Hot Chocolate powder. Pull a double short (2 oz) shot of espresso over the peanut butter and hot chocolate powder and stir until well mixed.
  4. Pour the peanut butter mocha and espresso mixture over the milk to finish the drink.

Making the 20 oz Iced Peanut Butter Mocha (if drink is to stay use a 20 oz glass)

  1. Fill a 20 oz cup ¾ with ice.
  2. Add 12 oz of milk to the cup.
  3. Add 2 tbsp of peanut butter to a small steaming pitcher with 1 & ½ tbsp of Kingsmill Hot Chocolate powder. Pull a double long (3 oz) shot of espresso over the peanut butter and hot chocolate powder and stir until well mixed.
  4. Pour the peanut butter mocha and espresso mixture over the milk to finish the drink.