Chocolate Liqueur Maple Peanut Butter Latte

• Condiments

  • 2 tbsp Maple peanut butter syrup
  • 4 tbsp Maple syrup
  • 2 tbsp Peanut butter, creamy

• Drinks

  • 2 shots Espresso or strongly brewed coffee

• Dairy

  • 1/3 cup Milk

• Beer, Wine & Liquor

  • 1 oz Chocolate or coffee liqueur

Found on megiswell.com

Description

Directions

• Whisk together the peanut butter and maple syrup in a small sauce pan over medium low heat until smooth, creamy, and pourable. Save in a small mason jar or other air tight container and store in the fridge (it will solidify-just measure it out with a tablespoon).
• Prepare your espresso or coffee.
• Add maple peanut butter syrup and milk together and heat on medium low until just before boiling, whisking until smooth.
• Take off the heat and use a milk frother to froth the milk until it is about double in size.
• Pour the espresso into a heated up cup (I microwave mine but you can also pour hot water into it, let it heat up, and then dump it out).
• Pour the chocolate liqueur into the espresso.
• Pour the frothed milk into the espresso and liqueur.