Peanut Butter Cream Cold Brew
Tired of your boring morning coffee? I get it. Some days, that plain old cup just doesn’t cut it. You need something special, something that tastes like a treat but is still easy to make.
What if you could make a coffee shop-level drink right in your own kitchen? I’m talking about a creamy, dreamy cold brew topped with a peanut butter foam that is out of this world.
This Peanut Butter Cream Cold Brew is the answer. It’s simple, quick, and will make you look forward to waking up. Let’s make it together.
What You’ll Need
This recipe uses simple stuff you might already have. No weird ingredients here.
- Cold Brew Concentrate: The strong coffee base for our drink.
- Heavy Whipping Cream: This is what makes the foam rich and thick.
- Creamy Peanut Butter: The star of the show. Use a smooth, no-stir kind.
- Maple Syrup: For a little bit of sweetness.
- Vanilla Extract: Adds a nice background flavor.
- Salt: Just a tiny pinch makes all the other flavors taste better.
- Ice: You can’t have cold brew without it.
Tools You’ll Use
You don’t need a professional kitchen setup. A few basic tools will do the job.
- Blender or Milk Frother: A small blender works best, but a handheld frother is great too.
- Measuring Cups and Spoons: To get the amounts just right.
- A Tall Glass: For serving your amazing creation.
How to Make Peanut Butter Cream Cold Brew
This part is super easy. Just follow these simple steps.
Step 1: Add the heavy cream, peanut butter, maple syrup, vanilla extract, and salt to your blender.
Step 2: Blend everything for about 20-30 seconds. You want it to be smooth, creamy, and a little thick.
Step 3: Fill your tall glass with ice, all the way to the top.
Step 4: Pour your cold brew concentrate over the ice. Leave about an inch of space at the top for the cream.
Step 5: Slowly pour the peanut butter cream over the back of a spoon onto the cold brew. This helps it float on top and create a nice layer.
Step 6: Give it a gentle stir before you drink, or enjoy the layers as they are.
Pro Tips
I’ve made this drink a thousand times. Here are a few tricks I’ve learned.
Use the Right Peanut Butter
Seriously, this is the most important tip. Use a creamy, commercial brand like Jif or Skippy. Natural peanut butters that you have to stir will separate and make your cream gritty. We want it silky smooth.
Don’t Skip the Salt
It sounds weird to add salt to your coffee, I know. But a tiny pinch does something magical. It balances the sweetness of the syrup and brings out the nutty flavor of the peanut butter. Trust me on this one.
Pour it Slow
To get that cool coffee shop layered look, you have to pour the cream slowly. Pouring it over the back of a spoon helps spread it out so it floats on top instead of sinking right to the bottom.
Substitutions and Variations
Don’t have something? No problem. This recipe is easy to change up.
Make it Dairy-Free
You can easily make this vegan or dairy-free. Just swap the heavy cream for full-fat canned coconut cream. Use the thick part from the top of the can for the best results.
Try Different Nut Butters
Not a peanut butter fan? Try almond butter or cashew butter. SunButter (sunflower seed butter) is a great nut-free option that works really well too.
Change the Sweetener
If you don’t have maple syrup, you can use honey, agave, or even a simple syrup. For a sugar-free version, use a keto-friendly liquid sweetener.
| Component | Regular | Substitution Idea |
|---|---|---|
| Cream | Heavy Cream | Coconut Cream |
| Nut Butter | Peanut Butter | Almond Butter |
| Sweetener | Maple Syrup | Sugar-Free Syrup |
Make-Ahead Tips
You can prep the best part of this recipe ahead of time.
The peanut butter cream can be made and stored in the fridge. Just put it in an airtight jar or container. It will stay good for up to 3 days.
It might get a little thicker in the fridge. If it does, just give it a quick stir before pouring it on your coffee.
Nutritional Info & Diet Swaps
Here’s a rough idea of the nutrition. This can change based on the brands you use.
This drink is definitely a treat. But you can make a few changes to fit your diet.
| Diet | Ingredient Swap | Notes |
|---|---|---|
| Keto | Use a sugar-free syrup | Keeps carbs low |
| Vegan | Use coconut cream | Make sure it’s full-fat |
| Nut-Free | Use sunflower seed butter | A great tasting alternative |
What to Eat With Your Cold Brew
This coffee is so good, it’s almost a meal by itself. But it also pairs nicely with breakfast or a snack.
It’s amazing with a warm chocolate chip cookie or a rich brownie. For breakfast, try it with banana bread or a simple piece of toast. The salty-sweet coffee works with almost anything.
Leftovers and Storage
If you have extra peanut butter cream, don’t throw it away!
Store it in a sealed container in the fridge for up to 3 days. You can use it for your coffee the next day.
You can also drizzle it over ice cream or use it as a dip for apple slices. It’s too delicious to waste.
Frequently Asked Questions
Q1. Can I use regular hot coffee?
Ans: Yes, you can. It won’t be a cold brew, but the peanut butter cream is delicious on top of hot coffee too.
Q2. My cream isn’t smooth. What did I do wrong?
Ans: You probably used natural peanut butter. Those tend to be gritty. For the smoothest cream, you need to use a brand that doesn’t separate.
Q3. Can I make this without a blender?
Ans: Absolutely. You can use a handheld milk frother. You can also just use a whisk and some muscle. It will take a minute or two to get it smooth and thick.
Q4. Is this drink very sweet?
Ans: You control the sweetness. The recipe calls for a certain amount of maple syrup, but you can add more or less to match your taste.
Wrapping Up
See? A fancy coffee drink doesn’t have to be hard to make. With just a few ingredients and a couple of minutes, you can have a Peanut Butter Cream Cold Brew that will make any morning better.
Now it’s your turn. Go give this recipe a try!
Come back and leave a comment to let me know how it turned out. I’d love to hear if you tried any fun variations
