This Peanut Butter Mocha Latte Tastes Like a Coffee Shop Made It Just for You
I started making my lattes at home about two years ago, mostly because I got tired of paying six dollars for something I could whip up in my own kitchen in five minutes. This peanut butter mocha version happened by accident one morning when I ran out of regular milk and only had macadamia milk in the fridge, plus a jar of peanut butter powder I’d bought for smoothies and forgotten about. The first sip stopped me in my tracks. The peanut butter powder doesn’t make the drink oily or heavy like real peanut butter would — it just adds this warm, nutty backbone that plays so well against the bitterness of the espresso and cacao. Once I got the ratio right, this became my go-to drink on slow weekend mornings.
Recipe Highlights
- Quick Preparation: Ready in under 10 minutes with just one mug and a whisk or frother.
- Naturally Low-Sugar: Naturally low in sugar since the peanut butter powder is unsweetened.
- Dairy-Free Option: Dairy-free thanks to macadamia milk.
- Budget Friendly: Tastes like a coffee shop drink but costs a fraction of the price.
- Simple Essentials: Only 4 core ingredients, no fancy equipment needed.
Key Ingredients Breakdown
Espresso
Espresso is the base of this drink and gives it that bold, slightly bitter foundation that balances out the nutty and chocolate notes. I like pulling two shots for a strong cup, but if you don’t own an espresso machine, very strong brewed coffee or coffee made with a moka pot works too. Instant espresso powder dissolved in a small amount of hot water is a solid backup on busy mornings.
Unsweetened Peanut Butter Powder
This is what gives the latte its signature peanut flavor without adding the heaviness or oiliness that a spoonful of regular peanut butter would bring. Because it’s a powder, it dissolves right into the hot liquid instead of clumping at the bottom. If you don’t have peanut butter powder, you can swap in almond butter powder, or use a very small amount of natural peanut butter thinned out first with a splash of the hot espresso before whisking it in.
Unsweetened Cacao Powder
Cacao powder brings the mocha half of this drink to life and adds a deep, slightly earthy chocolate flavor. I prefer unsweetened cacao over cocoa powder because it has a richer, less processed taste, but regular unsweetened cocoa powder will work fine as a substitute if that’s what you have on hand.
Unsweetened Macadamia Milk
Macadamia milk has a naturally creamy, almost buttery texture that makes this latte feel indulgent without needing heavy cream. It froths up nicely too. If macadamia milk isn’t available where you shop, unsweetened almond milk, oat milk, or regular whole milk are all good substitutes, though the flavor will be slightly less rich.
Sweetener (Optional)
Since the peanut butter powder and cacao powder are both unsweetened, the drink is naturally low in sugar on its own. I usually add a small amount of maple syrup or a sugar-free sweetener like monk fruit if I want a touch more sweetness, but it’s completely optional and easy to adjust to taste.
Why You Will Love This Recipe
An indulgent peanut butter cacao coffee treat made naturally without dairy.
Indulgent & Controlled
It tastes indulgent but you control exactly what goes into it.
Peanut Butter & Cacao
The peanut butter and cacao combo feels like a treat without being overly sweet.
Hot or Iced
It’s warm and comforting, but you can also serve it iced in the summer.
Versatile Brewing
It works with a home espresso machine, a moka pot, or even strong instant espresso.
Silky Dairy-Free Texture
The macadamia milk makes it silky without any dairy.
Pro Tips
- Whisk the peanut butter powder and cacao powder with a splash of hot water first to form a smooth paste before adding the rest of the liquid — this prevents any clumps.
- Froth the macadamia milk separately with a handheld frother for that coffee shop foam on top.
- Taste before adding sweetener, since peanut butter powder brands vary in natural sweetness.
- Warm your mug with hot water for a minute before pouring, so your latte stays hot longer.
- Use freshly pulled espresso if you can — it froths and blends better than espresso that has been sitting.
Storage & Reheating
This latte is best enjoyed fresh since the foam will settle over time, but if you have leftovers, store the liquid (without the foam) in an airtight container or mason jar in the fridge for up to 2 days. To reheat, pour it into a small saucepan and warm gently over low heat while whisking, or microwave in 30-second bursts, stirring in between so it doesn’t separate. I don’t recommend freezing this drink, as the milk and peanut butter powder mixture can separate and turn grainy once thawed.
This Peanut Butter Mocha Latte Tastes Like a Coffee Shop Made It Just for You
Course: Beverage, DrinksCuisine: AmericanDifficulty: Easy1
servings3
minutes4
minutes110
kcalThis is a rich, creamy latte made by whisking hot espresso with unsweetened peanut butter powder, cacao powder, and unsweetened macadamia milk. It has a deep, nutty-chocolate flavor with a silky, café-style texture, and it comes together in one mug with no espresso machine steaming wand required.
Keep the screen of your device on
Ingredients
2 shots espresso (about 2 oz, or 1/2 cup strong brewed coffee)
1 tablespoon unsweetened peanut butter powder
1 teaspoon unsweetened cacao powder
1 cup unsweetened macadamia milk, warmed
1 teaspoon maple syrup or sweetener of choice (optional)
Pinch of sea salt (optional, enhances the peanut butter flavor)
Directions
- Brew your two shots of espresso and pour them directly into a mug large enough to hold the full latte, about 12 to 14 ounces.
- Add the peanut butter powder and cacao powder directly into the hot espresso, then whisk briskly for about 20 seconds until the powders fully dissolve and you have a smooth, thick paste with no lumps.
- While the espresso mixture rests, warm the macadamia milk in a small saucepan over medium-low heat or in the microwave for about 45 seconds, until it’s steaming but not boiling.
- Froth the warm macadamia milk using a handheld milk frother, a French press, or by shaking it vigorously in a sealed jar, until it becomes light and foamy on top.
- Pour the frothed macadamia milk into the mug with the espresso mixture, holding back the foam with a spoon first, then spoon the foam on top once the liquid is poured.
- Stir in the maple syrup or sweetener if using, along with a small pinch of sea salt, then give it one final gentle stir and serve immediately while hot.
Recipe Notes
- A milk frother makes a big difference here — if you don’t have one, a whisk works, but the foam won’t be as thick.
- If your peanut butter powder clumps even after whisking, try pushing the mixture through a small fine-mesh strainer before adding the milk.
- This recipe can easily be doubled or tripled for serving guests; just multiply every ingredient evenly.
- For an iced version, let the espresso mixture cool slightly, then pour over ice and top with cold frothed macadamia milk.
Nutrition Facts
| Nutrition Facts (Per Serving) | Amount |
|---|---|
| Calories | 110 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 95mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 5g |
*Values are estimates and will vary based on specific brands used and whether sweetener is added.
Frequently Asked Questions
Can I make this without an espresso machine?
Yes. Strong brewed coffee, a moka pot, or two teaspoons of instant espresso powder dissolved in a few tablespoons of hot water all work as substitutes for pulled espresso shots.
Is this latte keto-friendly?
It can be, as long as you skip the maple syrup and use a keto-friendly sweetener like monk fruit or stevia instead, since the other ingredients are naturally low in carbs.
Can I use regular peanut butter instead of the powder?
You can, but use it sparingly, about a teaspoon, and thin it out with a splash of hot espresso first so it blends smoothly instead of clumping or making the drink oily.
