The Pantry Staple That Makes Coffee Taste Smooth (And Less Bitter)

Last month, I traded the snowbanks and gray skies of Ottawa for the bikini-clad beaches of Cape Town, South Africa. The city had been on my bucket list for years, and while I expected stunning scenery and an excellent food scene, I didn’t anticipate how memorable the coffee culture would be.

You can, of course, find beautifully pulled espressos and perfectly foamed cappuccinos all over the city. But one early morning, while scanning the menu at my favorite café, I spotted a combination that stopped me in my tracks: a peanut latte. 

Peanut butter and coffee? Two of my favorite things, together? I’d never considered pairing thick, creamy nut butter with rich, hot coffee, but the result was unexpectedly balanced. Mildly peanut-y, extra creamy from the fat in the pb, and not overly sweet, it made my morning brew feel just a little more special.

It was the kind of coffee I kept thinking about long after I’d finished the cup, so naturally, I had to try recreating it at home.

How to Make a Peanut Latte

Making a peanut latte is refreshingly low lift. You don’t need any special equipment or café-level skills. The only extra ingredient is a spoonful of peanut butter, pulled straight from the pantry.

Here's how to do it: Add one to two spoonfuls of peanut butter to a large mug, depending on how pronounced you want the flavor. Heat a half-cup of milk until steaming but not boiling, then pour it over the peanut butter. Using a milk frother or a fork, whisk until the mixture is smooth and fully combined. 

Top with a half- to one-cup of brewed espresso (from a machine or instant espresso) or strong brewed coffee.

Tips and Tricks for Making Peanut Coffee

Peanut coffee is completely customizable. In Cape Town, the local favorite peanut butter comes from Woolworths, the department store equivalent to brands like Skippy or Jif. At home, I tend to reach for natural peanut butter so I can customize how sweet I want it. 

Speaking of sweeteners, a drizzle of honey or a shake of demerara sugar to finish brings this drink to a whole new level of deliciousness.

Feel free to experiment with other nut butters, too. Almond butter and cashew butter are two favorites. Both are mild, creamy, and naturally sweet.

Dairy milk pairs beautifully with the richness of peanut butter, but almond and oat milks also work well. If using a plant-based milk, choose a barista-style version for the best texture.

You don’t necessarily need an espresso machine to make this drink. For a true latte, reach for instant espresso if a machine isn’t available, but I’ve seen versions of this drink made with instant coffee, drip coffee, or pour-over. They all work well.

Try this iced in the summer. For a cold version, whisk the peanut butter with hot milk first, then pour over iced coffee and add a handful of ice cubes.