Ingredients:

Equipment:

Pour the chocolate peanut butter syrup into your mug
Pour your milk into the milk frother to the “hot milk” line, and press the button twice to start the frother (selecting “foamed milk”)
Place a Tablì tab into the machine, slide the lid down, and select the single espresso button to pull your espresso into the mug with your syrup
Stir your espresso and syrup together to combine, then pour your foamed milk into the mug
If needed, stir to fully combine
Top with whipped cream, chopped up peanut butter cups, cocoa, or other garnish as desired

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Combine the water and sugar in a saucepan.
Heat on medium-high, stirring to dissolve the sugar.
When the sugar is dissolved, add in the peanut butter, cocoa, and salt.
Whisk ingredients until combined, and simmer for 3-5 minutes (or until it’s your desired texture and strength).
Allow to cool to room temperature.
Add to your favorite coffee recipe and enjoy!

The syrup can be stored in a sealed container in the refrigerator for up to two weeks.

Combine the ingredients in a microwave safe bowl or container.
Heat in 30 second intervals in the microwave, stirring in between each interval.
When fully combined, add more water as needed to thin to your desired texture.
Allow to cool to room temperature.
Add to your favorite coffee recipe and enjoy!

The syrup can be stored in a sealed container in the refrigerator for up to two weeks.