I love this frappuccino because it tastes like a milkshake and a coffee drink in one. The peanut butter gives it richness, while the coffee and chocolate keep it bold and flavorful. It takes just minutes to whip up and feels like a treat from a fancy café—but made right in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base
1 cup brewed coffee, cooled
1 cup whole milk
2 tablespoons creamy peanut butter
2 tablespoons chocolate syrup
1 to 2 tablespoons granulated sugar
1 cup ice cubes
Toppings
Whipped cream
Chocolate syrup
Directions
1. Brew and Cool the Coffee
I start by brewing 1 cup of strong coffee. I let it cool completely—if I’m in a hurry, I chill it in the fridge or pour it over ice for a quick cooldown.
2. Blend the Frappuccino
In a blender, I combine the cooled coffee, milk, peanut butter, chocolate syrup, sugar, and ice cubes. I blend everything on high until smooth and creamy. The peanut butter adds a thick, velvety texture that makes the drink so satisfying.
3. Serve and Garnish
I pour the frappuccino into a chilled glass, then top it with a generous swirl of whipped cream and a drizzle of chocolate syrup for that extra dessert feel. I serve it immediately while it’s cold and frothy.
Servings and Timing
Yield: 2 large servings
Prep Time: 8 minutes
Total Time: 8 minutes
Variations
Mocha Peanut Butter: I use chocolate milk instead of regular milk for even more chocolate flavor.
Banana Twist: I blend in half a frozen banana for a chocolate-peanut-butter-banana combo.
Protein Boost: I add a scoop of vanilla or chocolate protein powder for a post-workout treat.
Dairy-Free Version: I swap whole milk for almond or oat milk and use a non-dairy whipped topping.
Frozen Coffee Cubes: I freeze leftover coffee into ice cubes for an even stronger coffee kick without dilution.
Storage/Reheating
This frappuccino is best served fresh right after blending. If I need to make it ahead, I store it in the fridge for a few hours and re-blend it briefly before serving to refresh the texture.
FAQs
Can I use instant coffee instead of brewed?
Yes, I just dissolve 1 to 2 teaspoons of instant coffee in 1 cup of cold water and use that as the base.
How do I make it thicker?
I add extra ice or reduce the amount of milk slightly. Blending in a spoonful of vanilla ice cream works too.
Can I use crunchy peanut butter?
I prefer creamy for a smooth texture, but if I don’t mind a bit of texture, crunchy peanut butter can work fine.
Is this drink caffeinated?
Yes, it contains caffeine from the brewed coffee. I can use decaf if I want to enjoy it later in the day.
Can I make it without a blender?
A blender is really best for this drink. But if I don’t have one, I shake the ingredients (minus the ice) in a jar and pour it over ice for a quick iced coffee version.
Conclusion
This Reese’s Peanut Butter Frappuccino is everything I love in one glass—creamy, chocolatey, rich, and cold. It’s perfect for warm days, mid-afternoon cravings, or anytime I want a coffeehouse-style treat without leaving home. One sip and it instantly becomes a go-to favorite.
