Jun 25, 2025by Jeni Reeve
When the sun's out, put the espresso on ice and level up your caffeine game with a peanut buttery twist which is so easy to make!
Equipment Needed
Saucepan, whisk, measuring jug, measuring spoons, tall glass
Ingredients
For the syrup:
- 1/2 cup water
- 6 tbsp sugar
- 6 tbsp Peanut Butter (we used our limited edition Unsalted PB for this one, but you could also use Almost Smooth)
For the iced latte:
- Crushed ice
- 1 or 2 shots of espresso
- 200ml milk of your choice
Method
1. Bring the water and sugar to the boil and gently simmer until the sugar dissolves.
2. Add the peanut butter, whisking well to make a fairly loose syrup. Leave to cool.
3. To make the iced latte, add crushed ice to a glass followed by a generous tablespoon of syrup. Add a shot of espresso, or two - we don't judge, then top up the glass with milk of your choice. Sit back, stir & sip!
Recipe Notes
The syrup will last for up to a week in the fridge, so you can keep the iced lattes coming all week long!
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