Bold espresso meets creamy peanut butter swirl — topped with whipped magic and candy crunch.
Description
This Reese’s Frappuccino is your ultimate coffeehouse-meets-dessert fix — a frozen blend of rich brewed coffee, chocolate, creamy peanut butter, and milk, topped with fluffy whipped cream and a generous shower of chopped mini peanut butter cups and chocolate drizzle.
It’s bold, creamy, sweet, salty, crunchy — basically a peanut butter lover’s dream in a glass. And the best part? You can make it at home with just a few ingredients (and way less cost than a specialty café frappé).
Servings: 2 medium frappuccinos
Prep Time: 5 minutes
Blend Time: 1–2 minutes
Total Time: 7 minutes
Ingredients
Frappuccino Base:
- 1 cup milk (whole, oat, almond — your choice)
- ½ cup strong brewed coffee or 1–2 shots espresso (chilled)
- 1 cup ice
- 2 tbsp creamy peanut butter
- 2 tbsp chocolate syrup
- 1–2 tbsp maple syrup or sugar (to taste)
- ½ tsp vanilla extract (optional)
- Optional: 1 scoop vanilla or chocolate protein powder for gains
Toppings:
- Whipped cream
- Drizzle of peanut butter and chocolate syrup
- Crushed Reese’s Mini Cups or chopped peanut butter candies
- Optional: peanut butter cereal, mini chocolate chips, or pretzel bits for crunch
Instructions
🔻 STEP 1: Brew & Chill
- Brew strong coffee or espresso in advance.
- Chill in the fridge for 10 minutes or use cold brew concentrate.
🔻 STEP 2: Blend the Frappuccino
In a blender, combine:
- 1 cup milk
- ½ cup chilled coffee
- 2 tbsp peanut butter
- 2 tbsp chocolate syrup
- Sweetener
- Ice
- Vanilla or protein powder (if using)
Blend on high until thick, smooth, and creamy. Adjust sweetness to taste.
🔻 STEP 3: Decorate & Serve
- Drizzle chocolate and peanut butter sauce on the insides of your glass or cup.
- Pour the blended frappuccino inside.
- Top with a swirl of whipped cream.
- Finish with Reese’s minis, peanut butter cereal, chocolate chips, or even pretzel dust.
- Drizzle more peanut butter + chocolate syrup on top for dramatic effect.
Serve immediately with a thick straw or dessert spoon.
Why This Recipe Works
| Ingredient | Purpose |
|---|---|
| Peanut Butter | Salty-sweet richness + nutty depth |
| Brewed Coffee | Bold, aromatic base flavor |
| Chocolate Syrup | Adds sweetness and fudge swirl texture |
| Milk | Creamy balance, froths with ice |
| Ice | Frappé thickness |
| Toppings | Visual, textural, flavor punch |
Tips & Tricks
- Melt peanut butter slightly for easier blending or drizzle.
- Use frozen banana in place of ice for a naturally sweetened thicker version.
- Want extra indulgence? Add a scoop of vanilla ice cream to the blender.
- Need it dairy-free? Use almond/oat milk, coconut whip, and vegan peanut butter cups.
Macros Estimate (Per 16 oz serving with toppings)
- Calories: 420–500
- Protein: 8–12g (with protein powder)
- Carbs: 38g
- Fat: 24g
- Sugar: 30g
Macros vary based on milk, syrup, and topping choices.
Variations
| Version | Add or Swap |
|---|---|
| Mocha PB Madness | Use 2 tbsp cocoa powder + espresso |
| Vegan Power | Coconut milk, almond butter, maple syrup |
| Protein Power | Add chocolate or PB protein powder |
| Salted Pretzel Frappe | Blend in crushed pretzels and top with caramel drizzle |
| PB Banana Shake | Add half frozen banana for thickness & sweetness |
Storage & Meal Prep
- Best enjoyed immediately, but can prep:
- Coffee: Brew + chill 2 days ahead
- Toppings: Store crushed Reese’s in a container
- PB Drizzle: Make by melting PB + ½ tsp coconut oil
Storytime
This drink started as a late-night experiment. I had leftover coffee, half a Reese’s bar, and a blender… one swirl later, it became a ritual. Now it’s my go-to post-gym treat, Friday night dessert, or just-because-I-survived-Monday moment.
Everyone who’s tried it says, “It tastes like Starbucks went to a candy shop and fell in love.”
FAQs
Q: Can I make it caffeine-free?
Yes! Swap coffee with milk or a caffeine-free mocha base.
Q: Can I use powdered peanut butter (like PB2)?
Yes, use 2 tbsp PB2 + 1–2 tbsp water or milk for blending.
Q: Can I prep this in advance?
You can blend and freeze in jars. Shake or reblend before serving.
Q: What’s the best blender for thick frappes?
High-speed blenders like Ninja or NutriBullet handle ice and PB well.