Peanut Butter Cup Cocktail

Happy Election day! Even though it doesn’t feel too happy. Frankly, I’m avoiding the news and will be watching some cheese horror flick instead. The results will be the same if I watch or not, so why put myself through the roller coaster ride?

Anyhoo, yesterday I was inspired by our leftover Halloween candy and made myself a Peanut Butter Cup Cocktail. It took a few attempts (which I didn’t mind), and I have settled on this combination of ingredients. I’m enjoying the one in the photograph as I write this recipe up.

Click here to skip down to the Peanut Butter Cup Recipe.

Why Peanut Butter Cups?

Normally, I don’t keep a lot of candy in the house. So when Halloween comes around, it’s a special treat around here. This year, since the kids didn’t trick-or-treat, I bought all our favorites. Peanut butter cups being one of them!

I love being creative and using what I have on hand, and I ALWAYS have peanut butter in the pantry. So when the idea struck me, I rummaged through the liquor cabinet and had some fun.

Why a Cocktail?

Since the beginning of quarantine, The Husband and I haven’t been out. I don’t’ mind too much, but I enjoy a drink here and there (more here than there, lately), so I decided to dive into the world of cocktails. Like cooking, there’s just so much fun to be had, and I’ve found it to be a new creative outlet for myself.

Two books have really helped me understand a lot about the bartending world, The New Cocktail Hour, and The Bar Book. I’ve read both cover-to-cover and reference them often when I’m making classic cocktails.

I know I still have a lot to learn, but you guys know me, I don’t shy away from experimenting. Actually, I thrive on it.

This recipe is just that, an experiment, and I hope it inspires you to try something new in the cocktail department.

The Peanut Butter Cup Cocktail Ingredients

Almond Milk

Why? I like using almond milk in chocolate or “creamy” cocktails more than cows milk. It lightens them a little and still gives your that milk-like texture. That said, you could use any milk in this or even cream if you want to make it super indulgent.

Vodka

Why? It’s my go-to spirit when I want other flavors to shine in a cocktail. I wanted this to be peanut butter forward, not be overtaken by the liquor.

Creme de Cocoa

Why? Chocolate! Need I say more? I am never without two chocolate liqueurs in my house: clear and dark. Both have their place, and I’m a chocolate cocktail nut, especially during the holidays. I used the dark version in this as I wanted that chocolate look. If you only have clear, that would work too. There’s really no difference.

Creamy Peanut Butter

Why? Again… Peanut Butter! I mean, what would a peanut butter cocktail be without actual peanut butter? I know they make peanut butter flavored stuff, but I’d rather use the real stuff, and I’m not a fan of buying specialty items that often.

Maple Syrup

Why? It needed a touch of sweetness, and maple syrup is my go-to when I want a rich touch. It adds more depth of flavor than simple syrup.

A Note to My Long Term Readers

You might be wondering why I sold GreenLiteBites if I was going to share recipes anyway. Well, the short answer is: I wanted a clean slate. I felt weighed down with the history and archives of a thirteen-year-old blog. I wanted to rid myself of the pressure and work that blog required.

I’m not the same person I was when I started blogging. I’m not driven by the same things nor do I want to feel tied to GreenLiteBite’s image and brand I created.

I want a pressure-free place to share whatever I like and now I feel like I have it again.

This is the last I’ll be mentioning this. I just felt the need to get it off my chest. On to the recipe…

The Peanut Butter Cup Cocktail Recipe