Every Helping
Sign in

Drink recipe · from the recipe book

Shaken Peanut Butter Mocha Espresso

Frothy, chilled espresso shaken with a nutty peanut butter–cocoa syrup and finished with creamy soy milk for a roasty, chocolatey sip.

Shaken Peanut Butter Mocha Espresso

Ingredients

  • 4 shots120 gEspressofreshly brewed, then cooled
  • 1¼ cups (300 ml)280 gSoy milk, originalcold
  • 1 tbsp20 gPeanut butter, no salt addedcreamy
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1½ tbsp30 gMaple syrup
  • 2 tbsp30 gWaterwarm
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso ahead and let it cool to room temperature or chill it briefly.
  2. Put the unsweetened cocoa powder in a small bowl, add the warm water and whisk into a smooth paste with no lumps.
  3. Whisk the maple syrup and the salt into the cocoa paste, then whisk in the peanut butter until glossy to make the peanut butter–cocoa syrup.
  4. Add the cooled espresso and the peanut butter–cocoa syrup to a cocktail shaker or jar filled with ice; seal and shake hard for 20 seconds until foamy.
  5. Fill two glasses with fresh ice and strain half of the shaken mocha espresso into each glass.
  6. Top each glass with half of the soy milk, letting it swirl through the foam, and serve right away.

Contains: Peanuts, Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book