Calling all cappuccino lovers! This Cappuccino Peanut Butter is for you! It’s smooth and creamy and so easy to make at home!
Who’s a fan of PB&J?
Growing up, I was not a fan, but that was only because my mother never really bought it. We may have had a small reduced-fat jar in the cupboard, which honestly, I thought was terrible, but that was it.
Well, let’s just say, in my old age, I’m making up for my lack of peanut butter as a kid.
Some of my favorite things include peanut butter. Peanut butter cookies, pb&j sandwiches, pies, candies, obviously my Peanut Butter and Jelly Bars from a few weeks back, smoothie bowls, chicken satay with peanut sauce, energy bites. You name it, I’ve tried it.
If you’re a regular follower here at the BHK, I think you may also know my love for coffee, espresso and cappuccino.
So when I sampled a cappuccino peanut butter this summer from a local peanut butter shop in Cape May, and fell in love with the flavor, I knew I’d have to create a recipe at home and share it with you folks.
If you’ve yet to make peanut butter or any kind of nut butter at home, it’s a total cinch. I’ve also shared a Cinnamon Raisin Almond Butter here on the blog, and it’s incredibly delish, if I say so myself.
It takes minutes to make and it’s perfect for your every day sammie, to add to your morning smoothie or smoothie bowl or energy bites.
The hints of espresso, cocoa and cinnamon elevate the flavor of this simple creamy peanut butter to super star status!
Just add your dry roasted nuts to your food processor and let it do all the work. You’ll see the peanuts go from small crumbs to a large clump/ball, then to a smooth creamy dreamy peanut butter.
So if you’re a cappuccino lover, this Cappuccino Peanut Butter will be your new favorite flavor. It’s a delicious way to take your plain ole PB&J up a notch. Guaranteed! Enjoy!
A Few Cook’s Notes for Cappuccino Peanut Butter Recipe:
If you like crunchy peanut butter, at the end of processing add about 1/2 cup more peanuts and just pulse a few times, so you can still see some chunks.
This recipe makes about 1 1/2 cups peanut butter.
- 2 cups dry roasted nuts, plus 1/2 cup extra if you want a chunkier peanut butter
- 2-3 Tbsp. honey
- 1 Tbsp. cocoa powder, sifted
- 1 Tbsp. espresso powder
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 2 Tbsp. canola oil
- Add peanuts, 2 tablespoons honey, cocoa powder, espresso powder, cinnamon, salt and vanilla extract to the bowl of a food processor. Process for 3 minutes. Scrape down the sides of the bowl. Put the lid back on and continue to process for 2 minutes while slowly adding the oil. Add another tablespoon of honey if you'd like it sweeter. If you want chunkier peanut butter, add another 1/2 cup nuts and pulse a few times. Place the peanut butter in an airtight container in the refrigerator.