Thursday, January 02, 2014

Blended Peanut Butter Coffee, recipe:

I invented a wonderful, delicious drink today. Other people have invented it before me (e.g., see here), but I have nice, clear instructions for you. Here is the suggested ingredients list:

2 T coffee grounds.
1 scant T peanut butter
Sweetening, such as two sugar cubes, or two packets of Necrtresse.

I use creamy peanut butter. People on the web advise that it is dangerous to use the crunchy variety.

Make about five ounces of coffee, using the amount of grounds (probably two Tablespoons) that you would normally use, and a little less water. Don't use really good coffee for this purpose, there's no point. (For example, do not use George Howell's marvelous Terroirs coffees.) I used Martinson's decafe for my first experiment.

When the coffee has been brewed, pour it into a cup suitable for use with your hand-held blender.  I poured the coffee over the peanut butter (held in a spoon) to weaken the thick consistency of the peanut butter. Use about one tablespoon of the PB. (I used slightly less. Other people suggest using much more.)

Add the sweetening.

I suggest a variable speed hand-held blender. Start at a low speed. You have two goals:
(1) Not to splash yourself with hot coffee. Be careful!
(2) To throughly blend the PB and the coffee. A "crema" will develop.

Coffee has the ability to mask or destroy many flavors, but it makes the PB taste more subtle, adding a hint of chocolate. Pour into your favorite cup or mug, and enjoy!
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