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When talking to people about the idea of "gourmet" peanut butter, I often find myself making comparisons to coffee. The raw ingredients for both are roasted seeds. In the case of peanuts, a legume, it's the shelled kernel of the plant. In the case of coffee, it's the seed of the coffee fruit, often referred to as a coffee cherry. Plus, the two go really well together. Here are three recipes for PB-laced frozen coffee drinks.


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