SweetPeanut Butter Marble Latte
An iced latte with a peanut-butter-smeared glass, pebble ice, milk, and a double espresso poured last so it marbles down through the layers, topped with sweet cream cold foam and crushed peanuts.
Ingredients
- 2 tbsp (32g) creamy peanut butter (regular, not natural-style)
- 1 double shot espresso, about 2 oz / 60ml (or 2 oz strong-brewed coffee as a substitute)
- 4 oz (120ml) whole milk
- 1 cup pebble/nugget ice
- 1/4 cup (60ml) heavy cream (for the cold foam)
- 2 tbsp (30ml) milk (for the cold foam)
- 1 tsp (5ml) simple syrup (for the cold foam)
- Pinch of salt (for the cold foam)
- 1-2 tsp crushed roasted peanuts, for garnish
Method
- Smear the peanut butter up the inside wall of a tall glass with the back of a spoon so it's visible through the glass.
- Fill the glass with pebble ice.
- Pour the milk over the ice; it settles as a pale layer without fully mixing.
- Pour the espresso over the ice last, slowly. It lands on top of the cold milk and streaks down through the ice in marbled ribbons.
- Froth or shake the cold foam ingredients (cream, milk, syrup, salt) for 30-45 seconds until thick and doubled but still pourable, then pour over the top.
- Add a straw and scatter crushed peanuts over the foam. Stir gently right before drinking to bring up the peanut butter from the bottom.
Use regular creamy peanut butter, not stirred natural-style — natural PB is too loose and oily to hold a smear on the glass. Pour the espresso last and slowly for the marbled look.