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Drink recipe · from the recipe book

Peanut Butter Mocha Oat Cappuccino

Nutty, chocolatey espresso under a thick, velvety cap of foamed homemade oat milk with a cocoa-dusted top.

Peanut Butter Mocha Oat Cappuccino

Ingredients

  • ⅓ cup30 gOld-fashioned rolled oats
  • 1¼ cups300 gWatercold
  • 1 tbsp16 gPeanut butter, no salt added
  • 2 tbsp10 gUnsweetened cocoa powderdivided
  • 2 tsp14 gHoney
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt
  • 4 shots120 gEspressofreshly brewed, hot

Steps

  1. Make the oat milk first: blend the oats with the cold water for 20 to 30 seconds, just until creamy, then pour through a fine strainer or cloth into a bowl and press gently; discard the pulp.
  2. Return the strained oat milk to the blender and add the peanut butter, the honey, the vanilla, the salt and four-fifths of the unsweetened cocoa powder, saving the remaining fifth of the cocoa powder for dusting; blend 15 seconds until smooth.
  3. Pour the mocha oat milk into a small pot and warm over medium-low heat, whisking, until steaming but not simmering, about 3 minutes; too much heat makes oat milk thick.
  4. Whisk the hot mocha oat milk hard, or use a handheld frother, until it holds a thick foam, about 1 minute.
  5. Divide the hot espresso between two mugs.
  6. Pour the warm mocha oat milk into the espresso, holding back the foam with a spoon, then spoon the foam on top of each cappuccino.
  7. Dust the tops of the cappuccinos with the remaining fifth of the unsweetened cocoa powder and serve hot.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Peanuts. Some brands contain gluten.

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

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