When it comes to flavor combinations, I firmly believe that PB&J dominates the rankings. Do I ever actually eat a peanut butter & jelly? No, which probably boils down to some internalized health-culture moral structure, which I’ll save for another article. But if something’s peanut-butter-and-jelly flavored? I’m getting it. You get your own. I’m not sharing. You always say you don’t even want any, then eat almost all of mine! Get your life together.
I got really into peanut butter protein coffees a couple months ago, which are made with peanut butter powder and pack about 10 grams of protein per latte. Then I got really into jam matchas. Then I finally figured it out. Peanut butter… and jelly… iced latte.
It’s perfectly nutty, fruity, and sweet; super easy to make; and chips away slowly at those protein goals. Just a touch nostalgic, it’s the perfect way to ride out these last blisteringly hot weeks of summer. I love it. You’ll love it. We’ll love it together.
Why you’ll love this: It’s full of flavor and caffeine, which is a combination that can’t be beat. The sugar comes from maple syrup, making it a little more whole than your average sweetened latte. It’s easy to make in a blender, and just one sip will catapult you back to school lunches and 90s cartoons.
Perfect for: Afternoon pick-me-ups, at-home cafés, summer morning treats.
What you do: Blend most the ingredients until smooth. Spoon jam or jelly into the bottom of your cup, top with ice, pour over the blended latte. Tada.
The espresso: There are loads of ways to make espresso at home (investment, solid, entry-level), but if you don’t have that option, use 1 cup strong cold brew instead. You’ll also probably want to reduce the oat milk from 3/4 cup to 1/3 cup.
The peanut butter powder: I use the store brand peanut butter powder with great results. The protein in each powder varies by brand, so check that out if it’s important to you.
The jelly: I choose raspberry every time, in any situation, so that’s my go-to. The only problem with raspberry jam is that my beloved Bonne Maman has seeds, so you’ll just have to grapple with those little bits if you go that route. Also consider seedless raspberry preserves, strawberry (Preferably one that’s not too chunky), or even grape for full nostalgia.
Toppings & drizzle: I’ve been known to stir in a little maple syrup to peanut butter and drizzle it in the glass before adding ice. Consider peanut butter cold foam, or just top the latte with a little fresh fruit.
Storage: You could totally make the peanut-butter latte part ahead and pour it over jam & ice later on. I’d recommend making it up to 2 days ahead. Batch lattes? I’m there.
PB&J Iced Latte
Serves 1
2 shots espresso (about 2 oz), or 1 cup strong cold brew
3/4 cup oat milk (or 1/3 cup, if using cold brew instead of espresso)
¼ cup peanut butter powder
1-2 tsp. maple syrup or zero-sugar maple syrup
1-2 Tbsp. good-quality jam or jelly of choice
Put espresso, oat milk, peanut butter powder, and maple syrup in blender; blend on high speed for 1 minute or until well blended. Spoon jam or jelly into bottom of serving cup and top with plenty of ice. Pour blended coffee over and serve with a straw.
Oh this looks MAGICAL 🥜☕️