Peanut butter mocha — 2 ways

Love that peanut butter and chocolate combination? Here are two wonderful peanut butter mocha coffees, one hot, and one chilled. These recipes put a twist on the traditional mocha as they call for honey and coconut water — natural sweet alternatives to sugar. Enjoy!

Ingredients for each version

• A heaping tablespoon of chocolate peanut butter syrup. (*See recipe below.)

• 1 cup of coffee. For even more flavor try some TheQueenBean.com Chocolate Peanut Butter Cupcake coffee.

• 6 ounces of milk.

Directions for the hot mocha

1) Place a tablespoon of syrup on the bottom of a preheated cup. If the syrup has been pre-made heat a heaping tablespoon in a saucepan. If needed, add a bit of coconut water for a looser consistency. Heat until warm.

2) This syrup is naturally sweet. If however, you crave a sweeter cup add a teaspoon of sugar now.

3) Add a dash of syrup into 6 ounces of milk and froth it, using the method of your choice.

4) Pour the coffee into the cup until it is about 90% full and stir.

5) Spoon the frothed milk on top.

6) Garnish with cocoa powder and decorative sugar.

7) Enjoy!

---

Directions for the Chilled version

1) Combine 1 tablespoon of chilled chocolate peanut butter syrup and 6 ounces of milk. Stir together until well blended.

2) Add ice cubes to a pre chilled glass. To keep your coffee from becoming diluted use coffee ice cubes.

3) This syrup is naturally sweet. If, however you crave a sweeter cup add a teaspoon of sugar now.

4) Fill your glass about 80% with coffee.

5) Pour your chocolate peanut butter milk on top and stir.

6) Enjoy!

---

* Chocolate peanut butter syrup

You can make this in advance and refrigerate in an airtight container for future use.

Combine 1 & 1/2 cups coconut water, 1/2 cup natural peanut butter, 1/2 cup cocoa powder, and 1/4 cup honey in a medium saucepan. Heat on a medium setting, whisking constantly. Once the boil begins continue heating and whisking for about 4 minutes. Remove the mixture from the flame and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool, and store it in the refrigerator using (an) airtight container(s).