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The moment coffee meets peanut butter and chocolate, something magical happens. This Reese's Peanut Butter Frappuccino brings together bold coffee, creamy peanut butter, and rich chocolate in a drink that'll make you forget all about those expensive coffee shop versions. The first sip hits you with that familiar Reese's flavor, followed by a pleasant coffee kick that balances the sweetness perfectly. I stumbled upon this recipe last summer and honestly haven't looked back since.
My teenager was skeptical when I first made this at home. "Mom, it's not going to taste the same," he insisted. Three sips in, he was asking me to teach him how to use the blender. Now it's his Saturday morning ritual while doing homework.
What You'll Need
Strong Coffee - ½ cup, cooled (double-strength brewed or leftover).
Full-Fat Milk - 1 cup (approximately).
Creamy Peanut Butter - 3 tablespoons.
Chocolate Syrup - 3 tablespoons (or to taste).
Ice - 1 ½ cups (approximately).
Granulated Sugar (optional) - 1 teaspoon (or to taste).
Whipped Cream - For topping.
Crushed Reese's Peanut Butter Cups - For garnish.
Pinch of Salt (optional) - To enhance peanut butter flavor.
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Kitchen Magic
- Brew Your Base
- Make your coffee stronger than normal – about twice as strong as you'd typically drink it black. Let it cool down for like 10 minutes.
- Throw It Together
- Dump your cooled coffee into the blender first. Add about a cup of milk. Then scoop in three spoonfuls of peanut butter. Squirt in chocolate syrup. Toss in sugar if you want it sweeter. Add a tiny pinch of salt if desired.
- Blend It Up
- Add a good handful, then another half handful of ice. Pulse the blender a few times to break up the ice, then let it run until everything looks smooth, stopping to scrape down the sides if needed. You want it thick enough that it's almost difficult to pour.
- Get It In The Glass
- Swirl some extra chocolate syrup around inside your glass (optional). Pour your frappuccino in slowly. If it's too thin, throw in more ice and blend again. If it's too thick to pour, splash in a bit more milk and pulse quickly.
- Make It Pretty
- Top with whipped cream. Drizzle more chocolate syrup over top. Crush up a Reese's cup with your fingers and sprinkle the pieces all over.
My dad was a peanut butter sandwich guy his whole life. Every day, same lunch, never complained. When I made him this frappuccino last Father's Day, he took one sip, looked at me seriously and said, "Where has this been all my life?" Now when I visit, he's got peanut butter and chocolate syrup waiting in the pantry. Some things just run in the family I guess.
Coffee Shop Tricks
I've started keeping these ingredients ready to go in my pantry for when friends drop by unexpectedly. It takes less than 5 minutes to whip up, but everyone thinks I've done something really special. For brunches, I make them slightly less sweet and serve in smaller glasses as an alternative to mimosas. My sister-in-law, who's always dieting, actually requested these for her birthday instead of cake last year.
Switch It Up
Sometimes I swap the peanut butter for almond butter when my niece visits – she's got a slight peanut allergy. Turns out it's delicious that way too, just a little less sweet and more sophisticated tasting. During the holidays, I add a drop of peppermint extract and crushed candy canes on top instead of Reese's pieces. My neighbor makes hers with decaf and drinks it as an evening treat while watching her shows. I tried using chocolate ice cream instead of ice once during a heat wave – dangerous knowledge I probably shouldn't share.
Fresh Tomorrow
If you somehow don't finish the whole thing, pour leftovers into a mason jar and stick it in the fridge. By morning, it'll have thickened into this amazing pudding-like consistency that's perfect with a spoon. My daughter calls it "breakfast pudding" and I don't correct her because, well, there's coffee in it so technically it is breakfast. Don't freeze leftovers though – I tried that once and the texture got weird and grainy after thawing.
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Kitchen Wisdom
Freeze coffee in ice cube trays so your drink doesn't get watery as the ice melts. Microwave your peanut butter jar for 8 seconds before scooping – it'll measure easier and blend smoother. Use the back of a spoon to gently press whipped cream against the inside of your glass for that coffee shop look.
I started making these frappuccinos last summer when my AC broke during that awful July heatwave. I was grumpy, sweaty, and caffeine-deprived when I threw these ingredients together in desperation. Now even with a perfectly functional air conditioner, I find myself craving this drink most weekends. There's something uniquely satisfying about creating something this delicious in your own kitchen, with ingredients you can actually pronounce, for a fraction of what you'd pay elsewhere. My blender has certainly earned its counter space since this recipe entered my life.
Frequently Asked Questions
- → Can I use decaf coffee in this recipe?
- Absolutely! Decaf coffee works perfectly in this recipe if you want to enjoy it without the caffeine.
- → How can I make this frappuccino dairy-free?
- Simply substitute the milk with almond, oat, soy, or any plant-based milk alternative, and use dairy-free whipped cream for topping.
- → Can I make this without a blender?
- A blender is really necessary to crush the ice and create the smooth, frothy texture. A food processor could work in a pinch, but the texture may not be as smooth.
- → How do I make my frappuccino thicker?
- Add more ice or reduce the amount of liquid. You can also freeze coffee into ice cubes beforehand to use instead of regular ice for a more intense coffee flavor.
- → What can I substitute for chocolate syrup?
- You can use cocoa powder mixed with a little sugar, melted chocolate, or even Nutella as alternatives to chocolate syrup.