If you’re not you when you’re hungry or under-caffeinated, this latte is sure to satisfy! Toppings like caramel and chocolate syrups, whipped cream, and crushed peanuts and nougat take this drink to a whole new level.
Cook Time
5 minutes
Total Time
15 minutes
Yield
1 serving
Ingredients
1 cup skim milk (240 mL)
1 cup sugar (200 g)
½ cup creamy peanut butter (120 g)
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
1 cup whole milk (240 mL), frothed
4 oz brewed espresso (115 mL)
whipped cream, for topping
caramel syrup, for topping
chocolate syrup, for topping
crushed peanut, for topping
crushed nougat, for topping
Special Equipment
milk frother
espresso machine
How to Make It
1. Step
In a small saucepan over medium heat, whisk together the skim milk, sugar, peanut butter, and vanilla. Bring to a low simmer, whisking constantly, until the sugar has dissolved and the syrup is smooth and thick, 3–5 minutes. Add the salt, then remove the pot from the heat and let the syrup cool for 10–15 minutes, until thickened slightly. Leftover syrup will keep in an airtight container the refrigerator for up to 1 month.
2. Step
Drizzle the peanut butter syrup around the inside rim of a large mug. Add the espresso and frothed whole milk. Top with whipped cream, caramel syrup, chocolate syrup, crushed peanuts, and crushed nougat.
