Jul 18 2012

Jeff Mauro is known for his sandwiches, but recently, he's teamed up with Seattle's Best Coffee to create sandwich-inspired coffee drinks. "I put sandwiches into things, put sandwiches onto things, and this was another challenge for me," Jeff told us of the recipe.

You've heard of chocolate, caramel, and hazelnut blended coffees, but peanut butter and jelly? I was obviously intrigued and determined to try it for myself. Jeff even claims this recipe is the most interesting coffee recipe that he's developed, further remarking, "I have never seen on a menu or anywhere else — both peanut butter and coffee and a fruit as well."

Read on to see the PB&J coffee recipe.

I was surprised to find that the blended coffee didn't contain that much sugar. "I don't really like coffee too sweet," Jeff said. "The coffee really shines [here], and that's my goal, always." Balanced it is. The condensed cold brew coffee is blended with the right amount of ice and milk for a frothy caffeinated fix. The strawberry syrup plays up the subtle fruitiness of the coffee beans, and the roasted peanuts add a nice crunch and roasted flavor. It's absolutely worthy of making again.

From Jeff Mauro for Seattle's Best Coffee

PB & J Blended Coffee

Peanut Butter and Jelly Blended Coffee Recipe

Ingredients

1-1/2 cups (4 ounces) coffee grounds
2-1/2 cups water
1/2 cup whole milk
1-1/2 cups of ice
2 tablespoons of sugar
Whipped cream, for garnish
Homemade or store-bought strawberry sauce, for drizzling*
1/4 cup roasted peanuts, crushed

Directions

This recipe involves a 12-hour cold brewed coffee process, but the coffee can be prepared up to a week ahead of time.

The cold-brewed coffee is actually concentrated. If you have any cold-brewed coffee left over, add one part coffee concentrate to three parts water, and serve it over ice.

  1. Make cold-brewed coffee: Add 1/2 cup of water to coffee grounds, stirring gently. Add the remaining 2 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
  2. Slowly strain the coffee ground mixture with a paper filter, which will take 5-10 minutes or until all liquid has seeped through. If the coffee looks cloudy, strain again using a new filter. Store, refrigerated, for up to a week.
  3. Make blended PB&J coffee: In a blender, combine 1-1/2 cups cold brewed coffee, milk, ice, and sugar until slushy, adding more milk if drink is too thick, and more ice if beverage is too thin.
  4. Divide blended coffee between two cups, top with whipped cream, and finish with a generous drizzle of strawberry sauce. Garnish with crushed peanuts.

Serves 2.

*To make a batch of homemade strawberry sauce, quarter the recipe for strawberry jam, skip the step of adding pectin, and strain it before using.

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