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This peanut butter latte recipe tops hot espresso and milk with a salted peanut butter honey cream that melts as you sip. Ready in 10 minutes.
On days when plain coffee isn’t quite enough, this latte is a small, cozy fix: hot espresso and milk, topped with a cloud of whipped salted peanut butter and honey cream. It melts into the cup as you sip, turning each mouthful sweet, nutty, and a little salty, and I promise it’s easy.
If you’ve got a little extra time for a sweet-and-salty coffee fix, a salted caramel latte is what I’d recommend.
Want something to go with it? Try a brown butter banana bread cookie or these indulgent Biscoff lava cookies on the side
Ingredients & Notes
- Creamy peanut butter: A smooth, stirred, conventional creamy peanut butter blends into the cream most easily. Natural peanut butter works if the oil is fully mixed in, though it can leave the cream a little looser. Smooth almond butter is a workable swap, with a different flavor.
- Flaky sea salt: The flakes give the top a gentle crunch and a clear salty note against the sweet cream. If you only have fine sea salt, use a smaller pinch, since it tastes saltier.
- Heavy cream: The fat is what lets it whip, so milk or half-and-half won’t hold on top of the latte. Whipping cream is the same thing under a different name.
- A double shot of espresso — I typically use the Bianco Doppio pod if I’m using my Nespresso Vertuo machine.
- Hand frother: It whips the cream and froths the milk, so one tool does both jobs.
How to make Salted Peanut Butter Latte
Pull the espresso shots into your mug. Heat the milk until steaming. Froth the milk until foamy and smooth. Pour the milk over the espresso.
Stir the peanut butter, honey, and salt together until smooth. Add the heavy cream and whip to soft peaks. Spoon the whipped cream on top. Finish with a sprinkle of cinnamon and a pinch of flaky salt.
Tips & Inspiration
- Dairy-free milk: Oat milk froths well for the latte base. The whipped cream stays dairy.
- No espresso machine: Use about 60 ml (¼ cup) of strong coffee from a moka pot, or instant espresso mixed to a strong shot’s worth.
- Add crunch: Scatter a few finely chopped salted peanuts over the cream before the flaky salt.
- Switch the sweetener: Use maple syrup in the cream for a deeper note, or honey for a lighter, floral one.
Recipes you’ll love
If you’re looking for more coffee or peanut butter recipes, here are some of our favorites:
- Another spread-based latte you might like: my Biscoff Latte.
- For a sweeter, nostalgic cup, try a cereal milk latte.
- More peanut butter? These chocolate peanut butter macarons or peanut butter swirl brownies for a fun weekend bake.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Salted Peanut Butter Latte
Ingredients
Latte base
- 2 shots espresso
- ¾-1 cup milk 6-8 oz, whole milk or 2%
Whipped salted peanut butter cream
- ¼ cup heavy cream 60 mL
- 1 tbsp creamy peanut butter 16 g
- 1 tsp honey
- Pinch flaky sea salt plus more to finish
- Splash of milk if needed
Instructions
- Drizzle 1 tsp honey into your mug or glass. Spoon in the peanut butter and swirl it up the sides of the cup.
- Pull the 2 shots of espresso into your mug or glass.
- Sprinkle with cinnamon.
- Heat the milk until steaming. Froth it with the hand frother for 20-30 seconds, until it’s foamy and smooth.
- Pour the milk over the espresso.
Whipped salted peanut butter cream
- In a tall cup, stir peanut butter, honey, and salt together.
- Add the heavy cream. Whip with a hand frother to soft, spoonable peaks. Stop early, because the peanut butter thickens it quickly. Add milk if needed.
- Spoon the whipped cream on top. Finish with a pinch of flaky salt and more cinnamon.
- Serve right away, while the cream is still sitting on top.
Notes
No need to chill the cream. Whip it fresh right before you build the latte.
For a sweeter latte, add 1-2 tsp honey or maple syrup to the milk or espresso. The cream carries the sweetness as written.
Iced version: pour the espresso and cold milk over ice, then spoon the cream on top.
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