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Honey Bear Latte Recipe

January 10th, 2012

One of my favorite things about going to cafés is seeing what interesting and unusual latte flavors they offer, as well as the goofy names baristas like to give them. But since I now work from home and no longer pass a dozen coffee shops on my commute, I started making them myself.

This latte contains some of my favorite things: chocolate hazelnut spread, peanut butter, honey and soymilk. I call it the Honey Bear. Maybe because I love it so much, it deserved a pet name? Or maybe because chocolate and peanut butter are brown like bears? …who eat honey? I don’t know what I’m saying anymore, but there’s lots of greatness to this drink:

It packs some protein from soymilk, peanut butter and hazelnuts.
It’s sweetened naturally with honey, a great match for pb.
It’s not too heavy, satisfying your sweet tooth without weighing you down.
It will keep you going with extra espresso and filling protein.

I have been trying to perfect fancy latte drinks for a little while now. My favorite drink changes regularly, but this is the flavor of the week. Recipe after the break. Enjoy!

Honey Bear Latte
Yields 1, just for you!
Special equipment: espresso-maker and milk frother*

Ingredients
2 shots of espresso (prepared via aeropress but I assume any method would work)
1 Tbsp honey
1 1/2 tsp Justin’s Classic Peanut Butter
1 1/2 tsp Askinosie Chocolate Hazelnut Spread**
1/2 cup unsweetened soymilk, steamed (not boiled)

Directions
1. In your mug, combine espresso, honey, peanut butter and chocolate spread. Froth (or whisk) until thoroughly blended.

2. Froth your steamed soymilk and pour over top. Enjoy while warm.

*If you are a coffee drinker and don’t currently own a frother, I highly recommend you nab one. Being able to make café-style drinks in your home is a great treat, and frothers are not expensive. Since we are traveling this month, I purchased this handy compact aerolatte which even has it’s own travel case. Neat!

**Askinosie Chocolate Hazelnut Spread is very dark and bittersweet. If you are replacing it with something sweeter like Nutella, omit or go easy on the honey.

1 response so far:

  • This sounds great! I too love seeing what different coffee shops have to offer. It’s VERY hard to say the words “favorite” & “Nashville coffee shop” in one sentance, but one in town does slightly edge out another. Crema, if you’re ever in my fair city, has the best hand crafted, inventive drinks. Their current seasonal offering is a Bourbon Barrel Sorghum Latte. Betcha can’t get that in NYC! ;)

    Coming in close second is the Ginger Latte at Dose (made with ginger syrup), and the Indian Latte at the local chain Bongo Java with ginger syrup, honey, cardamon, and maybe something else, but I have forgotten (only offered in the summer, wah-wah).

    I must admin I have actually never had PB in a latte before, so perhaps I’ll have to try this!

    PS. Dose sells Akinosie chocolate!

    by ErinsFoodFilesJan 11, 2012 at 10:24 pm

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