Peanut butter iced lattes are my love language. A simple peanut butter syrup is combined with freshly brewed espresso and milk, then poured over crushed ice—your perfect summer coffee is here.
Say hello to an easy, refreshing summer drink.
These lattes taste like a giant peanut butter cookie: homemade peanut butter syrup, espresso, milk, and plenty of crushed ice.
This is the kind of coffee I want for breakfast every day.
I kept this peanut butter syrup recipe close for a while because I thought it would go in my next book. After the lavender vanilla iced latte from my last book, I wasn’t sure any coffee recipe could top it. But this one holds its own.
In the end, a different recipe made it into the book, so I’m excited to share this one here instead.
Now it’s time to show you how to make a peanut butter iced latte so you can enjoy it all summer long.
First, the peanut butter syrup.
It’s incredibly simple—essentially a flavored simple syrup. Combine water, sugar, and peanut butter, and finish with a touch of vanilla extract for depth.
The syrup stores in the fridge for about a week. It may thicken when chilled; gently warm it or let the portion you need sit at room temperature for a few minutes before using.
To make the latte, stir the peanut butter syrup into freshly brewed espresso, add milk, and pour over crushed ice. That’s it—embarrassingly easy and totally delicious.
This recipe is a straightforward peanut butter iced latte—no chocolate included—though a drizzle of chocolate sauce or a splash of mocha syrup would be a fantastic addition if you prefer the classic chocolate-and-peanut-butter pairing.
Peanut Butter Iced Lattes
Peanut Butter Iced Lattes
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Ingredients
Peanut butter syrup
- 1 cup water
- ¾ c sugar
- ¾ cup peanut butter
- ½ teaspoon vanilla extract
Peanut butter iced lattes
- 2 ounces peanut butter syrup (or more)
- 2 shots freshly brewed espresso
- 6 to 8 ounces milk
- peanut butter syrup for drizzling
Instructions
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Whisk the water and sugar together over medium heat until the sugar dissolves. Whisk in the peanut butter until smooth and combined. Let the mixture bubble and simmer for 3 to 4 minutes, whisking often.
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Turn off the heat and let the syrup cool completely before using. Store in the refrigerator for up to about a week; warm gently if it thickens.
Peanut butter iced lattes
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Fill a glass with crushed ice. Add the peanut butter syrup, then pour in the espresso and stir to combine. Top with milk and stir or shake to emulsify.
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Adjust syrup and milk to taste, garnish with an extra drizzle of syrup or chocolate if desired, and serve immediately.
Did you make this recipe?
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I’m a little obsessed—plain peanut butter lattes are my favorite.