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Drink recipe · from the recipe book

Peanut Butter Cocoa Soy Mocha Latte

A velvety hot mocha latte with deep cocoa, nutty peanut butter richness and a frothy soy milk top.

Peanut Butter Cocoa Soy Mocha Latte

Ingredients

  • 1½ cups (350 ml)360 gSoy milk, original
  • 4 shots120 gEspressofreshly brewed, hot
  • 1 tbsp20 gPeanut butter, no salt added
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1 tbsp20 gMaple syrup
  • ½ tsp2 gVanilla extract

Steps

  1. Brew the espresso first and keep it hot while you make the mocha base.
  2. In a small pot off the heat, whisk the unsweetened cocoa powder, the peanut butter and the maple syrup with a splash of the soy milk into a smooth paste.
  3. Whisk in the rest of the soy milk, then set the pot over medium heat and warm, whisking often, until steaming but not boiling, about 4 minutes.
  4. Take the pot off the heat, stir in the vanilla, then whisk briskly for about 30 seconds until the top is frothy.
  5. Pour half of the hot espresso into each of two mugs, then divide the hot cocoa soy milk evenly between them, spooning half of the foam onto each, and serve hot.

Contains: Peanuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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