Description
Peanut Butter Iced Lattes combine homemade peanut butter syrup with bold espresso, creamy milk, and crushed ice for a smooth, nutty, and refreshing summer drink. Easy to make and customizable with dairy-free options.
Ingredients
For the peanut butter syrup:
1 cup water
¾ cup sugar
¾ cup peanut butter (creamy preferred)
½ tsp vanilla extract
For the peanut butter iced latte:
2 oz peanut butter syrup (or more to taste)
2 shots freshly brewed espresso
6–8 oz milk (dairy or plant-based)
Crushed ice
Instructions
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In a saucepan over medium heat, whisk together water and sugar until dissolved.
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Add peanut butter, whisking until smooth.
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Simmer for 3–4 minutes, whisking often.
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Remove from heat, stir in vanilla, and let cool. Store in the fridge for up to 1 week.
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To make the latte, fill a glass with crushed ice.
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Add peanut butter syrup, then espresso, and stir.
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Pour in milk, stir again, and serve immediately.
Notes
- For a dairy-free version, use almond, oat, or soy milk.
- Add chocolate syrup for a peanut butter mocha.
- Blend with ice for a frappe-style drink.
- Prep Time: 25 minutes
- Cook Time: 5 mins
- Category: Drink
- Method: No-cook
- Cuisine: American
